Roast Potatoes

Crispy roasted potatoes a "must have" when you are doing a "Full English"-roast beef with Yorkshire puddings and all the trimmings. You may use white or red potatoes. You will generally need about 2 medium potatoes per person.

·        Cut the peeled potatoes into uniform, even pieces (fondant potatoes were the shape most commonly used for roasting).

·        Place in a large sauce pan with cold water cover and salt.

Pour drippings from Roasted Varieties

·        Roast beef (cooking oil may be used if drippings not available) into a shallow roasting pan and place in the oven on top level (above the roast beef). Oven temp 325F.

·        Bring potatoes to the boil, simmer for about ten minutes until outer surface has cooked and softened. Be careful not to overcook!

·        Drain immediately (reserve water for making gravy) and dry thoroughly. Shake the pan vigorously to roughen up the surface of the potatoes.

·        Tip the potatoes into the hot fat in the roasting pan and shake in hot fat until coated and completely sealed.

·        Place in oven to cook. Bake for about an hour, turning once or twice and basting to ensure even browning.

·        When cooked remove and drain well.

·        Serve brushed with melted butter for an added glaze.