Roy’s Roasties:

My father has never asked for a recipe. Ever. These were an exception. Roy made them at Christmas and instantly won over my dad. The potatoes are perfect: golden-brown crisp that gives way to a fluffy, tender interior. Get them into a little horseradish mayonnaise as a holiday side. Get them into some Sweet Baby Ray’s (TM) for the ideal mid-week treat.

Copied in full below is how Roy answered my father’s post-Christmas email.

Subject line: Potatoes. Message: Empty.

To make the roasties:

  • potatoes. ideally yukon gold. peeled and cut into quarters

  • olive oil

  • Flour, salt, pepper (measure with your heart, make sure they’ve got a good coat)

1. Heat oven to 425f

2. Add potatoes to a pan of salted water and bring to the boil

3. Simmer at a high heat for no more than 3 minutes

4. Drain, shake well in colander

5. Leave in colander and toss with small amount of flour, salt and pepper

6. Meanwhile, heat around 100ml of olive oil in the oven for 5 mins

7. Take the oil out and carefully add the potatoes. Roll them so they’re completely covered in oil

8. Cook for 15 mins

9. Flip and cook for another 15 mins

10. Flip again and cook for circa 30 mins or until they look good!