Rosted Potatoes British style

I watched Poppy Cooks on YT testing 3 different methods for roasted potatoes. A Britsh stable with Sunday Roast and Yorkshire Pudding.

I made Yorkies before and well they were not my favourite. Now I've tried the most posh way for roasted potatoes, that high class restaurants do.

I bought the right kind of potatoes first. Morris Piper are not sold here, but good starchy or floury potatoes are availabe. Usually used for mash or soups. I looked for mostly even sized ones.

They are peeled and checked for any kind of bleamishes, these removed are halved and then quartered.

Boiling them in just salted water - too pedestrian. No, they are cooked in Beef stock, with a cut open head of garlic, half an onion, onion powder, garlic powder and bay leaves.

Cook the potatoes until they are done, then use a slotted spoon to get them out. Place them on a wire rack side by side and place a clean kitchen towel on top to let them steam dry.

Do you have Beef droppings or Duck fat? Preheat your oven to 180 C fan and melt a lot of it in an oven tray. I used Duck fat.

In a small bowl mix rice flour with onion and garlic powder, salt pepper and a bit of cayenne. Take a small sieve and sift this mixture over your potatoes. Turn them and coat the other side.

Carefully place them in the hot oiled tray and bake for 15 min, then turn them and again 15 min, turn again and then 10 min.

They should have a crunchy outside layer now.

I ate mine with herbs mixed with curd and a cheese cream. 

Making this recipe was just a prerun to check if I could make them for a birthday dinner with friends next month.

Do not throw out the cooking liquid from the potatoes, just get the stuff out and use it as a base of a good soup - with potatoes.

But to be open about it, I prefare the German way of sliced roasted potatoes with onions : Bratkartoffeln.