Advent Recipe Day Fifteen: Roast Potatoes

Preheat the oven to moderately hot 190°C 375°F/Gas 5). Peel the potatoes and cut them into evenly sized pieces—halve or quarter them depending on their size. Place in a large pan of salted water, bring to the boil, then reduce the heat and simmer for about 5 minutes. Drain, then while the potatoes are still hot, hold each one in a cloth and lightly scratch the surface with a fork. Return to the pan and cover to keep hot.

Preheat a roasting pan over high heat and add oil to a depth of about 1 cm (½ inch). Sprinkle the potatoes with the spice mix and as the oil just starts to smoke, add the potatoes in a single layer. Roll them in the hot oil to seal all sides. Bake for 40 minutes, or until the potatoes are golden, turning and basting frequently with the oil. Drain on crumpled paper towels, sprinkle with salt and serve while still hot.

King Edward, spunta and sebago potatoes are perfect for roasting.

Boiling potatoes prior to roasting removes excess sticky starch from the surface, leaving them dry and crisp; scratching the surface contributes texture to that crispness. Rolling hot potatoes in hot oil will then seal them nicely, leaving the centres floury and oil free.

If the potatoes are to accompany a roasted meat, instead of cooking them in a separate pan, place them in the hot fat around the meat as it cooks. This will give a most delicious flavour.

For special occasions, shave off the square edges. The rounded potatoes will roll easily in the pan for all-over colour and crispness: the secret of the perfect roast potato.