Roast Potato (4 people)

When I was living in Amsterdam, a French friend of mine always make a joke about how much English people eat potates. Until, I moved to England I did not realize how important potate is for English cuisine. Loving my carbonhyridate, I quite enjoy having potate with different meals, and sometimes with the taste of English mustard. Anne's roast potate is not just my favorite, Clarisse loves it as well. It is just simple, easy but can be tricky if you have ever done it before. Like me.

It is one of Sunday's lunch best.

Ingridents:

- 12 medium size King Edwards potate

- 3 tbs sunflower oil

Preparation:

Turn on the oven 190C. Get the baking dish and put sunflower oil into baking dish. Put the dish in the oven. Dish and oil should be really hot before you put the potatoes.

Peel the potates, and cut them half. If they are a big one, you can cut them but smaller. Put the potatoes in the boling water, and boil them about 5mins. Edge of the potates should be fluffy. Strain the water, and shake the potates gently when it is in the coolander.

Get the baking dish out of the oven and put the potatoes into the dish.  Get a brush and gently spread some oil on each potates. Then, put it back to the oven. Leave it in the oven about an hour. In the meantime, do not forget to check and turn over the potates when they are crispy enough. You can always make it crispy, turning to oven to fan oven. But make sure it cooks inside properly.

Enjoy.