If you love your roast potatoes and vegetables crunchy then you’ll love our crispy bottoms roasting recipe.
If you’d like to see Steph Moon, Yorkshire’s celebrity chef, roasting and putting her tips into practice then check out our media page and watch the short video: https://youtu.be/x5aX-aX5OAI
We recommend Wharfe Valley’s Rosemary and Garlic infused cold pressed rapeseed oil grown, pressed and bottled on our farm in Collingham, West Yorkshire.
Did you know that you can cook up to 230oC with rapeseed oil without burning? It’s OK therefore to whack up the oven temperature – so turn it on and warm it up ten minutes before needed – adding a large roasting tin with 2ml oil covering its base – then prepare the vegetables and potatoes.
Perfect Roast Potatoes:
Peel King Edwards or Maris Piper potatoes – 2 per person – then halve each one and add them all to a pan of boiling water. Cover and cook for 10 minutes then drain water from the pan and shake the potatoes around until light and fluffy.
Remove oven dish and add the par boiled potatoes adding a little salt and/or pepper (to taste) and a good slug of Wharfe Valley garlic and rosemary rapeseed oil (or plain) to cover every potato.
Now add them to the oven and cook for at least an hour – turning every 20 minutes to avoid sticking and adding extra oil if required.
Crunchy Roasted Vegetables:
Add any combination of vegetables to a dish and add a covering of lemon or garlic and rosemary Wharfe Valley cold pressed rapeseed oil and cook for 40 minutes. Add a British healthier oil to your meal and cook on a high temperature of up to 230oC for 40 minutes – turning after 20 minutes.
Enjoy your meal!