Roast Potatoes

Our executive chef, Sven-Hanson Britt shares his recipe and advice on how to cook perfect roast potatoes that are crisp and golden on the outside and soft and fluffy inside


Ingredients

Serves 8

2kg Floury potatoes, peeled and quartered

200ml Beef Dripping or Duck Fat (use vegetable oil for a meat free alternative)

Salt and freshly ground black pepper

Method

  1. Place the peeled and quartered potatoes into a large perforated tray. Place into the Miele Steam Oven. Steam at 100°C for 20 - 25 minutes, or until fully cooked and soft. Remove from the oven and give them a good shake to fluff the outside of the potatoes.

  2. Heat the oven on Fan Plus 220°C and pour the cooking fat in to a roasting tray and place in the oven to heat through until it is piping hot.

  3. Transfer the potatoes to the roasting pan and toss around to coat with the oil. Season with salt and pepper. If available on your oven, select the Crisping Function or if using a Combination Steam Oven – cook on Combination Mode at 0% humidity.

  4. Cook the potatoes for 45 – 55 minutes until the potatoes are crispy and golden. Serve immediately.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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