Sunday, 25 January 2015

Roast Potatoes in coconut oil

My favourite potatoes are the Maris Piper kind and they make for a fluffy and crunchy roast. Enjoy this recipe made with coconut oil. 


INGREDIENTS:
Serves 4

1kg of peeled and chopped Maris Piper potatoes into even sized chunks
300ml of coconut oil
1.2 litres of water
I tablespoon of Semolina flour ( optional)
Salt



METHOD:

Pre heat the oven to 200*c  
Pour the coconut oil into your roasting dish/ tray
Place the oil in the oven to heat up.  
Place a saucepan with water on a medium heat.
 Add the peeled, washed chunks of potatoes and salt.
Part boil them for about 7 minutes and drain the water. 
Leave the potatoes to steam dry for about 1 minute, then sprinkle the semolina over the potatoes.


Gentle shake the potatoes, so the semolina covers it evenly and then using a ladle transfer the potatoes into the hot oil in the oven. (Please take care and use the appropriate protective clothing when handling anything hot). 
Roast your potatoes for about half an hour or until golden brown, making sure you turn them to cook evenly. 

Perfect accompaniment to your Sunday roast.