One of my mom’s perennial holiday dinner treats was her roast potatoes, something I figured it was time to learn how to make. As such, I asked her how to do it — it is fairly easy — and adjusted the basic recipe to two generous servings, which can be multiplied and adjusted according to the number of people to be served.
Note that the recipe as presented can be easily made in a countertop convection oven — as was the case in the following series of photos at the cottage — but there may be some minor variations when scaling up to larger amounts cooked in a conventional oven.
Making the roast potatoes:
First, the oven was pre-heated to 400F:
Water was poured into a pot:
Potatoes were taken out, in this case, about 400g or 3/4lb to 1lb of potatoes:
The potatoes were peeled:
Peeled potatoes were placed in the water:
Potato peels were collected, and in this case burned in the fireplace, since it was heating season:
Peeled potatoes were taken out one by one to slice:
Potatoes were sliced in half lengthwise:
… and then sliced into pieces:
The potato pieces were placed back into the water:
The rest of the potatoes were similarly cut up:
The water was drained from the potatoes:
… and fresh water was poured in the pot to rinse the potatoes:
A clean, dry towel was laid out on a cutting board:
The drained potatoes were placed on the clean dry towel:
The towel was folded over in order to pat dry the potatoes:
Parchment paper was taken out:
An oven tray was taken out:
The parchment paper was placed on the oven tray:
Margarine was taken out:
The kitchen scale was set to zero with an empty spoon on it, and then margarine was weighed out:
A bit of margarine was picked up with my fingers:
Pat dried potato pieces were picked up one at a time and slathered with margarine and placed on the oven tray:
And as can be seen, the roughly 75g / 3oz of margarine were used up:
Onion salt was taken out:
Onion salt was shaken somewhat liberally over the margarine covered potatoes:
The timer on the oven was set to about 45 minutes:
The tray of potatoes was placed in the oven:
Here is a shot of the roasting potatoes after about 25 minutes:
The potatoes were turned over at this point:
The potatoes were taken out just before 45 minutes, ready to eat:
(Note that because of the excessive amount of parchment paper used, yes, I did have to deal with some burning parchment paper!)
Supper is served!
Yummy!