Possibly my Great Granny’s Roast Potato Recipe
My Dad told me this was the way that his Grandmother used to make roast potatoes but I’m not really sure how accurate that is. This is because she had a cook (terribly posh you see) and although I remember him showing me how to make them and telling me that it was her recipe, I can’t be certain because sadly I can’t ask either of them anymore.
We called her Granny Paarlvalley because she and her husband lived in a fancy old Cape Dutch homestead called Paarlvalley in Somerset West, South Africa which has long since been sold. I haven’t been back to visit since I was a little girl in the 80’s and all I can do now is look at the roof tops and grounds on Google earth.
I remember our family making the long drive there on Sundays from Simon’s Town, where we lived, to visit them for lunch. The adults would eat in the grand dining room but us kids were relegated to another room off the kitchen with a nanny (even more poshness) to oversee us. We always felt slightly miffed and had no regard for or memory of the potatoes then.
However, one of my great aunts would make us treats of either clowns from inverted ice-cream cones or racing cars out of finger-biscuits both decorated with sweets stuck on with icing, which we loved, so all was sort-of forgiven.
Sundays was always roast dinner day in our house growing up. My Mum is a fabulous cook – you see my dad was spoilt all his life and by hook or by cook he made sure he had wonderful food on the table – and each week she’d roast a different meat with accompanying sauce (mint for lamb, bread for chicken, horseradish for beef and apple for pork) and all the veg, potatoes and gravy.
This was followed by two home made desserts (in the winter one of them would always be a steamed pudding).
If my Dad wasn’t working he’d usually make the gravy and sometimes the roast potatoes, with this recipe. You see, he was a relatively modern man for his day, he even did the washing up.
There’s a little trick in this recipe and roasting potatoes this way gives them a really delicious crispyness. Now my family loves it too and we seemingly can’t peel enough potatoes on a Sunday to match the demand.
Warning! This recipe may cause your kids to ask for roast potatoes everyday of the week.
Possibly my Great Granny’s Roast Potato Recipe method:
- Peel slightly more than enough potatoes than you think you may meed and cut into equal sized chunks about 4-5 cm in diameter.
- Put in a large pot of cold water and bring to the boil.
- Once the potatoes have come to the boil, take pot off the heat straight away and pour out the water (reserve for your homemade gravy making later).
- Place a roasting pan in a medium (180 °C) oven with a generous quantity of goose fat (or cooking oil) and allow to heat up for approximately 5 minutes.
- Sprinkle a couple of teaspoons of course salt over the pot of hot potatoes and add a generous dash of plain flour.
- Place the lid on the pot and toss it about until all the potatoes are coated in a layer of flour.
- Carefully tip the potatoes into the hot oil (or use a long handled slotted spoon to place them in). The oil may spit if there’s any moisture on the spuds so be careful!
- Place pan back in the oven and allow to roast for 35-45 minutes, turn once to ensure they are browned evenly all over.
- Serve with lashings of homemade gravy!!!