The Perfect Roast Potato

With winter set in for the long haul, the boat is put on a little bit of a back burner, and as you can probably guess by now our second love, food, is taking over.

For the next installment, how to make the perfect roast spud. No roast dinner is complete without them.

First of all you need to choose a potato variety that is light and floury when cooked. We prefer Maris Piper for roasties. With the spuds peeled you then chop them into large pieces so that they wont break up too much when cooked. Next put a large pan of boiling water on the hob and cook the spud until they are just softening and the edges breaking up ever so slightly. Drain the potatoes and gently rought the surfaces by shaking the pan. Then leave the potatoes in the pan to air dry.

Whilst the spuds are air drying, take a large baking tray and add a good glug of oil, any oil will do we tend to use Sunflower. Along with the oil place in the tray three or four crushed garlic cloves and a good handful of fresh rosemary sprigs, then chuck into a preheated oven with a temperature of at least 220 degrees. The hotter the better.

When the oil is shimmering hot and you can start to smell the garlic and rosemary add the potatoes to the oil and coat them thoroughly with the oil. Chuck them back in the oven and roast for an hour to an hour and a half turning and basting with the garlic and rosemary oil on a regular basis.

Im sure you will enjoy these