Roasties in the Everhot take a bit of getting used to. The secret is to whack the oven up high at least an hour before you want to cook and use a roasting hot baking tray and oil. Then patience is key and remember the potatoes will brown underneath first so make sure you turn them. Serves 6 plus leftovers for bubble and squeak!
- 1.5kg potatoes, maris piper are ideal
- salt and pepper
- rape seed or vegetable oil
- 2 cloves of garlic
- rosemary sprigs
- Peel and chop potatoes into chunks. Leave aside in a pan of salted cold water until you are ready to cook or cook immediately.
- Place pan on the hot plate and bring to the boil. Move across to the simmer plate and simmer for five minutes.
- Drain off most of the water. Place a lid on the pan and put in the bottom oven to steam at about 90º-100ºC. Leave to steam gently for around 2o minutes.
- Remove from the oven, drain any excess water and shake gently until slightly roughened on the edges. Meanwhile put a good slug of oil on a nard anodized shallow baking tray. (The new Everhot one fits the shelves exactly and is amazing quality and you can buy at range Essentials.) Place in the bottom of the top oven at 220ºC until the oil is sizzling.
- Remove tray from oven and carefully add potatoes, a few sprigs of rosemary a few unpeeled cloves of garlic and a little salt. Mix about until potatoes are well coated. Cook until browned, turning occasionally – note they will brown faster on the undersides than the top.
- Move tray up to the top once they have begun to brown. Once crispy and brown, remove from the oven and transfer to a warmed serving dish. Place in a warming oven covered with foil if you have one.