Old-Fashioned Roast Potatoes

Temps des Fêtes 2013
food and drink

BY: Lucy Waverman

Crisp on the outside and fluffy inside, these are wonderful with roasts and grills.

3 lbs (1.5 kg) large Yukon Gold potatoes, peeled
¼ cup (60 mL) olive oil or duck or beef fat
Salt and freshly ground pepper to taste

1 Preheat oven to 400°F (200°C).

2 Cut potatoes in half then cut each half into thirds. Place in a pot of cold water to cover. Bring to boil and simmer for 7 minutes. Drain water and place pot back on burner. Shake pot to rough up surface of potatoes. This gives them crunchy edges.

3 Toss with oil or fat and season with salt and pepper. Place in 1 layer in a metal pan. Bake for 45 minutes to an hour, turning occasionally or until golden brown and cooked through.

Serves 6 to 8


• Use red potatoes for a creamier potato.

• Season potatoes with Indian spice mixture before roasting.

• Use herbs such as sage or rosemary in sprigs over potatoes.

What to Serve