Every roast dinner, which essentially is what an Xmas day dinner is, needs potato. It goes without saying that a roast potato needs to feature on the plate somewhere, however, there is no reason why you can’t explore other forms of potato on your plate, on Xmas day or any other day in the festive period.
I am going to be starting off this section with the classic roast potato just because I feel this is something that can be quickly mastered and then we can move on. The perfect roast potato is something that needs to be savoured, so I am very proud to say that in the last 15 years of cooking, I believe I have mastered it.
If you like what you see, then here’s what you need…
2 x red potato per person (peeled and chopped in half)
1/2 x cup of coconut oil
4 x tablespoons of vegan spread
2 x garlic cloves (crushed in their skin)
salt and pepper for seasoning
1. Firstly, before you do anything else, preheat the oven to 200 degrees, and make sure the pan you will be roasting your potatoes in, is in the oven.
2. Place the potatoes in a pan, using the kettle, cover the potatoes with boiling water, bring to a boil.
3. While they are boiling for a maximum of 3 minutes, place the spread and oil in the pan, that has been getting hot in the oven and return to the oven.
4. Drain the potatoes well and place in the pan that has been warming in the oven, ensure that the oil does not burn you, be careful not to drop them in from too great a height
5. Season the potatoes and shake the pan, so that they oil and spread can coat the potatoes.
6. Cook for 20 minutes at 200 degrees, before shaking the potatoes once more and then drop the temperate down to 180 for another 20 minutes.
7. Check to ensure they are soft in the middle and crunchy on the outside.