Simply the best roast potatoes ever. Guarenteed.

Simply the best roast potatoes ever. Guarenteed.
 
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This recipe was uploaded
by AdrianB

 
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Ingredients

Ingredients
Method
 
  • King Edwards
  • Olive Oil
  • Shallots
  • Balsamic Vinigar
  • Honey
I discovered this totally by accident but makes great roast potatoes, gives a great colour and flavour.

Add a good glug of olive oil to the pan then add balsamic and honey.

Fry the shallots until caramalised and put to one side.

Par boil the potatoes, drain and shake pan to knock the edges fluffy. Can also do same with parsnips.

Roll the potatoes in the juices left in the pan from the shallots and they pick up a coating which has a grat colour and the flavour from the caramalised shallots and a dark roasted colouring.

Roast the potatoes as usual together with the shallots.

Gives a deep colden colour and a grat flavour, with or without any additional oil or dripping to roast.

My family love these!!!

Simply the best roast potatoes ever. Guarenteed.

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alt

This recipe was uploaded by AdrianB

 
 
I discovered this totally by accident but makes great roast potatoes, gives a great colour and flavour.

Add a good glug of olive oil to the pan then add balsamic and honey.

Fry the shallots until caramalised and put to one side.

Par boil the potatoes, drain and shake pan to knock the edges fluffy. Can also do same with parsnips.

Roll the potatoes in the juices left in the pan from the shallots and they pick up a coating which has a grat colour and the flavour from the caramalised shallots and a dark roasted colouring.

Roast the potatoes as usual together with the shallots.

Gives a deep colden colour and a grat flavour, with or without any additional oil or dripping to roast.

My family love these!!!




Method


I discovered this totally by accident but makes great roast potatoes, gives a great colour and flavour.

Add a good glug of olive oil to the pan then add balsamic and honey.

Fry the shallots until caramalised and put to one side.

Par boil the potatoes, drain and shake pan to knock the edges fluffy. Can also do same with parsnips.

Roll the potatoes in the juices left in the pan from the shallots and they pick up a coating which has a grat colour and the flavour from the caramalised shallots and a dark roasted colouring.

Roast the potatoes as usual together with the shallots.

Gives a deep colden colour and a grat flavour, with or without any additional oil or dripping to roast.

My family love these!!!
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