Friday, 14 October 2011

Yoghurt roast potatoes


Potatoes (floury ones like Maris Piper are best), Rachel's Organic Greek yoghurt.
Serves: 8 Preparation: 2 hours

When making a roast chicken or roast beef, roast potatoes are so easy to pop in with the meat and allow to crisp up in the fat and meat juices. Being a vegetarian I don't eat roast potatoes because they're never the same without that perfectly crispy coating that comes from being cooked in fat... but that was until I decided to try coating them in yoghurt before roasting them... I'm pleased to say that they're even BETTER cooked this way!

1) Peel and slice the potatoes into quarters, then parboil for 7 minutes in salted water.

2) Strain the potatoes in a colander and rough them up a little with a fork. Allow to cool to room temperature in a bowl whilst you pre-heat the oven.

3) Stir in a few tablespoons of yoghurt until they are coated, then bake them in the oven for an hour and a half either alone, or with your joint of meat.

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