Yesterday, 21st Feb, was the official start of National Chip Week 2011. The love that we have for the good old English spud makes this one of the most appealing food events of the year. You can’t get much more British than fish and chips right?
We’ve been following the coverage of National Chip Week at Red Apple HQ. Most interesting has been the almost indiscernible number of methods of making the perfect chip… it would have been really interesting to collate all these recipes to make the perfect chip into one post – really interesting, but also impossible!
So, we decided not to try and add to this plethora of recipes for chip perfection. I mean, triple frying a chip will no doubt make it taste good but how realistic is that at home? Instead, we thought we’d share something a little easier (and healthier) to make at home – our version of roast potatoes. These aren’t your Sunday brunch kind but more the kind you might pair with some pizza, garlic bread and a big green salad!
redapple Roast Potatoes (serves 4)
- 1 kg of baby new potatoes
- extra virgin olive oil
- coarse sea salt
- freshly ground black pepper
- fresh herbs, our favourite is rosemary
Wash the baby new potatoes and place into a baking dish. Set your oven to Gas Mark 7 or 180C (its all approximate so don’t worry too much). Splash over some olive oil, the sea salt and black pepper. Wash the rosemary, take it off its stalk and scatter liberally (if using any other fresh herb, wait until the potatoes are almost ready before adding to prevent any burning). Mix all. Bake for about 40 minutes turning every so often. Again, all ovens are different so use your judgement. 40 minutes later, voila!
See, its spud-tasticly easy! 😉
Oh yeah, and for more national chip week love, go to its official potato council website fittingly called www.lovepotatoes.co.uk.