Head chef of the Two Michelin Star Restaurant Andrew Fairlie at Gleneagles, Stevie McLaughlin has shared his recipe for the perfect roast potatoes - ideal for a Sunday roast.
Method
Pre-heat oven to 200C.
Cover a baking tray with a thin layer of vegetable oil or light olive oil and put into the oven to heat the oil and tray.
Select Rooster potatoes that are all similar sized, peel them and then cut them into even halves.
Put the halved potatoes into a suitable-sized pan and cover them with cold water (no need to add salt).
Put the pan onto a medium-high heat and bring to a gentle simmer. Cook the potatoes until tender (20-25mins).
Carefully tip the potatoes into a colander and allow a few minutes for the steam to cool down.
Gently toss the potatoes in the colander to ruffle the edges a little, then very carefully place the potatoes one by one into the hot oil. The potatoes will sizzle gently.
Roast the potatoes in the oven for 50 minutes to 1 hour approx. for our take on the perfect roastie, turning the potatoes 2 or 3 times throughout. Be guided by the colour as to when they are ready they should be beautifully and evenly golden.
Remove the potatoes from the oven and transfer to a warmed serving dish.
Sprinkle the roast Roosters with good flaky sea salt and serve.
