I've chosen a recipe for roast potatoes because they're without a doubt the best food for roasting. I got the basic recipe from here:
www.jamieoliver.com/recipes/vegetables-recipes/perfect-roast-potatoes/ but I've edited it because I don't agree with all of the instructions so I'm going to write it out to show how I roast potatoes.
Ingredients
1.5 kg Maris Piper potatoes
1 bulb of garlic
3 tablespoons olive oil
1 bunch of fresh rosemary (or alternative herb of your choice -- thyme would also work very well)
Roughly ground Black pepper
Method
1.Preheat the oven to 190ºC/375ºF/gas 5.
2. Wash and cut up the potatoes. You can peel them if you want, but you don't need to -- keeping the skins on can make them deliciously crispy. I like to go for a range of sizes -- some big ones are good so you get a crunchy outside and fluffy inside, and little ones are also good if you wan pure delicious fatty crunch.
2. Tip the potatoes into a pot/saucepan and cover with water. Parboil for 7 - 10 minutes, then drain in a colander or simply by holding the saucepan lid so the potatoes stay in the pot but the water drains out.
3. Give the colander (or pot, if you've kept the potatoes in there) a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
4. Tip the potatoes into a large tray, and add the olive oil (butter also works nicely, if you prefer) then season really well with black pepper and fresh rosemary. Break up the garlic bulb, peel and crush the cloves. Add the crushed garlic to the potatoes.
5. Toss the potatoes in the fat and seasoning, then roast until they are crispy, and a light to dark golden brown (depending on your preferences).
