Roast potatoes - wheat free recipe
Everyone seems to love roast potatoes, and they certainly shouldn't only be served at Thanksgiving or Christmas time. Roast potatoes go well with just about everything, even bangers and beans instead of the traditional mash.
We'd recommend that you make a few extra, as happy diners will be coming back for second helpings.
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
serves 3-4
| 2-3 | tbsp | olive oil |
| 3-4 | potatoes (preferably floury type) |
Cooking temp: 200°C, fan 180°C, 400°F, Gas 6
Cooking time: 30-60 minutes (depending on size)
| 1. | Preheat a roasting tin with the oil in it. |
| 2. | Peel potatoes and cut into similar sized chunks (the skins can be left on for more rustic looking roast potatoes). |
| 3. | Parboil for 5 minutes then drain them thoroughly and when dry shake them around a bit in the saucepan or a metal sieve to rough up the surfaces to create a crispy edging when roasted. |
| 4. | Tip into the preheated roasting tin, the fat should sizzle a bit when the potatoes are added. Ensure that the potatoes are coated well with the oil. |
| 5. | Roast, turning occasionally to ensure even browning, being careful not to knock the crispy bits off in the process. |
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