Roast potatoes

I felt that roast pots deserved their own post, because you just can't beat a good roast potato!

I tend to peel my potatos and cut them into quarters roucghly so that there are plenty of edges, these are important because these are what crisp up to give you the lovely crunchy outside to your fluffy centre.

Preheat your oven to 180degrees(gas mark 4) with a roasting tray of oil inside.

Place your potatoes into a pan of salted water and boil to within a inch of their lives and start to crack. Drain the water and return to the hob with a lid and steam dry giving the pan a shake so that the crack open of and the oiutside of the potato starts to flake.

Add the fluffy cracking potatoes to the now hot oil in the oven with a whole bulb of garlic halved and roast in the oven for about 1hr10mins until golden brown and crisp on the outside.

these should be the last think to leave the oven...for me they are the most important part (with the exception of the meat obviously) of the meal. Everything else should be timed around them!

Enjoy