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Ingredients:
Olive oil
1 kg Potatoes
Method:
Peel the potatoes and cut into large chunks.
Parboil in boiling salted water for 5 minutes. Drain and toss in the pan to
roughen the edges.
Put a generous amount of olive oil in a roasting tin and put in a very hot oven,
220°C/425°F, until smoking.
Carefully take the tin out of the oven and add the potatoes to the hot fat,
basting them as you do so.
Put the tin back in the oven and cook for about 1 hour until the roast potatoes
are golden and crunchy on the outside and soft in the middle.
Turn them over from time to time whilst they are cooking to make sure they
colour on all sides.
Serves 4-6
Tip: Wrap paneer in blotting paper while storing in the refrigerator. It will
stay fresh for days together.
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