Rustic Roast Potatoes and Variations
So quick and easy. Just scrub the spuds well. Don’t bother to peel. Why try these with some garam masala and a little flaky sea salt once they are cooked?
VVCD (CD if beef dripping or duck or goose fat is used)
6 large 'old' potatoes eg. Golden Wonder or Kerrs Pinks
olive oil or beef dripping (unless for Vegetarians)-duck or goose fat are also delicious
Preheat the oven to 230°C / 450°F / Gas Mark 8.
Scrub the potatoes well, cut into quarters lengthways or cut into thick rounds 3/4 inch (2cm) approx. Put into a roasting tin, drizzle with olive oil and toss so they are barely coated with olive oil. Roast in a preheated oven for 30-45 minutes depending on size. Sprinkle with sea salt and serve in a hot terracotta dish.
Rustic Roast Potatoes with Rosemary
6 - 8 rosemary sprigs
Add a few sprigs of rosemary or some coarsely chopped rosemary with the olive oil and proceed as above. Serve garnished with fresh sprig of rosemary.
Rustic Roast Potatoes with Cumin or Smoked Paprika
Mix 1-2 teaspoons freshly ground cumin seeds or smoked paprika over the potatoes with the 110ml (4fl ozs/1/2 cup) of extra virgin olive oil. Toss the potatoes in enough cumin oil to coat them and cook as above. Don't forget the salt.
Spicy Rustic Roast Potatoes
Mix 1 teaspoon of curry powder with 110ml (4fl oz/1/2 cup) of extra virgin olive oil. Toss the potatoes in enough spicy oil to coat them and cook as above. Don't forget the salt.
Rustic Roast Potatoes with Sour Cream and Sweet Chilli Sauce
Serve the rustic roast potato wedges in deep bowls with accompaning bowls of sweet chilli sauce and sour cream - filling and simply delicious - great for hungry teenagers or back packers.
Garam Masala Wedges
Sprinkle freshly cooked potato wedges with garam masala and a little flaky sea salt. Toss well, taste and adjust seasoning if necessary.