Sample recipe

Crisp roast potatoes

This is a sample recipe for trying recipe links in Roast Conductor. Copy this page's address, then in the app add a dish and choose From a recipe link. Roast Conductor reads the method, turns it into timed steps for you to check, and fits them into your plan.

Serves 4. Preparation 15 minutes, cooking about 1 hour.

Ingredients

• 1.2kg floury potatoes
• 5 tbsp vegetable oil or beef dripping
• 1 tbsp semolina or plain flour
• Sea salt

Method

1. Heat the oven to 220°C (200°C fan, gas 7).
2. Peel the potatoes and cut them into even pieces about the size of an egg.
3. Put the potatoes in a large pan of cold salted water, bring to the boil and parboil for 8 to 10 minutes, until the edges are soft.
4. Meanwhile, pour the oil into a large roasting tin and heat it in the oven for 10 minutes.
5. Drain the potatoes and leave them in the colander for 2 minutes to dry. Shake the colander to rough up the edges, then sprinkle over the semolina.
6. Carefully tip the potatoes into the hot oil and turn them to coat. Roast at 220°C (200°C fan, gas 7) for 45 to 50 minutes, turning halfway, until golden and crisp.
7. Leave to stand for 2 minutes, season with sea salt and serve hot.

Ovens vary, so check the potatoes towards the end of the roasting time and give them a few minutes more if they need it.