Christmas dinner: My roast potatoes

December 9, 12:38 PMPasco County Food ExaminerSusan Slade

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My roast potatoes.

The holidays are fast approaching

Christmas day our dinner will consist of roasting a 15 - 20 pound turkey, roast potatoes, Yorkshire pudding, 7 or 8 vegetables, and my English OXO gravy.

So today here is how I make roast potatoes:

I cook my turkey in a big roasting dish where the juice of the turkey lays in the bottom of the pan.

Firstly the potatoes need to be peeled and cut into pieces around 2 inches x 2 inches. I then wash them and put them in a saucepan of water, which is brought to the boil. Next they need to cook for 5 minutes so that the water gets into the potato but it remains really hard.

Once this is done they need to be drained, and then added to the juices in the roasting pan, approximately an hour before the turkey is ready.

When the turkey is cooked both the turkey and the potatoes come out of the pan. The potatoes will look partly brown, and will be soft because of the turkey juice, but have the meat flavor in them. They now need to crisp up, so add a little cooking oil to a clean pan, or the pan with the juice removed and cook them for a further 30 minutes at 425 degrees. This is also the temperature for Yorkshire pudding, which means that everything will be ready at the same time.

These potatoes are crisp on the outside, soft and full of potato on the inside, and have the most amazing flavor. 

Check out my recipes for Yorkshire pudding, Christmas cake, and Brandy, Sherry, or Rum Trifle.