The most important thing to remember for perfect potatoes is not to roast them too long in advance as they lose their crunch if you keep them waiting. Start by par-boiling the peeled potatoes for approx. 5-6 minutes, depending on size. Drain well and set aside.
Perfect Roast Potatoes
The most important thing to remember for perfect potatoes is not to roast them too long in advance as they lose their crunch if you keep them waiting. Start by par-boiling the peeled potatoes for approx. 5-6 minutes, depending on size. Drain well and set aside.
Set oven to Gas Mark 6, 200C (400F). Heat some oil or fat from the turkey on the baking tray. Place the potatoes on the hot tray. Sprinkle with salt and roast for 40-50 minutes.
Guide to Good Gravy
A well flavoured stock is important. So a day ahead, simmer the giblets with onion slices, bay leaf and water to cover. Then strain and season. Pour off the fat from the roasting tin leaving behind the juices.
Over a medium heat, stir in a tablespoon of flour. Blend well. Add a dash of wine. Continue to cook. Stir in the stock and simmer for 2-3 minutes.
A tablespoon of redcurrant jelly, cream or balsamic vinegar will also add to the flavour. Season to taste.
Cranberry Sauce
1 packet x 325g (12 oz) cranberries
225g (8 oz) sugar
125ml (1/4 pt) water
Simmer the lot together for 5-10 minutes.
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