Tesco Food Officialのインスタグラム(tescofood) - 11月30日 20時00分

This weekend we’re all about chilly evenings and roast potatoes.
Get your spuds Sunday-roast-ready with these simple steps for a family favourite. As crispy on the outside as they are fluffy on the inside. Head to our Sunday Roast highlight to find out more.
Ingredients
2kg Maris Piper potatoes, peeled and halved or quartered if large
2 tsp sea salt flakes
100-200ml sunflower oil
3 tbsp plain flour

Method
Put the potatoes and 1 tsp salt in a large saucepan and cover with cold water. Bring to the boil, then simmer for 10-15 mins until a sharp knife easily pierces them. Preheat the oven to gas 7, 220°C, fan 200°C.
Drain, then set aside to steam-dry. Put the oil in 1 or 2 large, shallow roasting trays – you'll need enough to cover the bases. Put in the oven for 5-10 mins to heat up, until the oil starts to shimmer.
Tip the potatoes back into the warm saucepan. Sprinkle over the remaining 1 tsp salt and the flour. Cover the pan and firmly shake 3-4 times to coat the potatoes in the flour and rough up their edges.
Use a large spoon to gently lower the potatoes into the hot oil on the trays, spacing them as far apart as possible. Baste well, then roast for 20 mins. Turn them and roast for a further 15-20 mins until golden, crunchy and fluffy in the middle.

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