COOKING THE BEST...
Roast Potatoes

Selecting a floury textured potato gives you the best textured result. Peel and cut into even sized pieces. Parboil in water for about ten minutes or until the outer layer of the potato is cooked. Preheat the oven to 200°C. Put a little oil in a pan and toss the potatoes to coat them in the oil. Alternatively use an oil spray to ensure even coating. In place of oil you could use clarified butter or dripping. Turn a couple of times during cooking. When golden brown, season and serve immediately. There are many different opinions on what makes the best roast. You don’t have to parboil the potatoes first, but you do get great results. If you opt not to parboil first you will need to extend the cooking time.


to keep warm
Roast potatoes are best served immediately. They will keep warm in a 100°C oven but become hard very quickly. To prepare them in advance, cook as per the previous instructions but remove from the oven just before they are fully cooked. Place on absorbent paper as before and reheat for 10 minutes.
Keep the amount of fat or oil added to a minimum. Use an oil spray for an even but light coating.


cut them differently
Unpeeled or peeled, the choice is yours...

• Country style chips - cut the potatoes into thick slices.
• Criss-cross potatoes - halve a potato and cut criss-cross patterns in the cut half with a sharp knife and brush with oil. Bake cut side up.
• Hasselback - place one potato at a time in the hollow of a large spoon and make vertical slices. The spoon will stop you cutting right through. Brush with oil.
• Wedges - cut each potato into about 8 wedges.
  

  “I always develop a good relationship with my supplier, he knows what I like. This way I know the potatoes will be great when they arrive in my restaurant" Jonny Schwass - Restaurant Schwass Christchurch