Vickys Sunday Roast Potatoes, GF DF EF SF NF. Vickys Sunday Roast Potatoes, GF DF EF SF NF. Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF. You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops.
Who doesn't enjoy a good roast potato?
Crispy on the outside, fluffy on the inside.
I use margarine as Jack reacts badly to goose and duck fat, otherwise one of those would be my first choice.
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Vickys Sunday Roast Potatoes, GF DF EF SF NF. Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF. You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops.
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Ingredients requirements Vickys Sunday Roast Potatoes, GF DF EF SF NF:
- Need 6 for large floury white potatoes such as Maris Pipers (around 1 kg).
- Prepare 2 tbsp - gluten-free flour, I prefer maize flour / fine cornmeal.
- Provide 100 ml of melted gold foil-wrapped Stork block margarine.
You can use olive oil, sunflower oil etc,. Great recipe for Vickys Scottish Stovies with Homemade Oatcakes, GF DF EF SF NF. Traditionally stovies were a Scottish peasants food and were made with only potato, onion and beef drippings, which were the normal leftovers or scrapings from other meals. As time has moved on, people have added.
Vickys Sunday Roast Potatoes, GF DF EF SF NF start cooking:
- Peel and quarter the potatoes and put into a pan of salted, cold water. Bring to the boil.
- Meanwhile, pour the oil / melted fat into a roasting tray and put into the oven, preheating at gas 6 / 200C / 400.
- When the potatoes start boiling, turn the pan down to a simmer and cook for 2 minutes until the outsides are just softening.
- Drain well then add the flour to the pan.
- Put the lid on and shake to rough up the potatoes and distribute the flour.
- Add the potatoes to the hot oil and put in the oven for 15 minutes.
- Turn then put back in for another 15 minutes.
- Turn one final time and roast until golden, 15 - 20 minutes.
- Season with coarse salt and serve.
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