Roast veggies and perfect roast potatoes

Roast Veggies
Perfect Roast Potatoes

Traditional roast tatties.
You either love 'em, or you hate 'em, if you don't love 'em, then you are most definitely in the minority.

Not too long ago my brother celebrated his 30th Birthday party. I was in charge of roasting the potatoes, and was asked, "So how DO you make perfect roast potatoes?"
My secret?
Boil them from cold salted water.
Cook for about 20 minutes, and then drain. Toss them in the pan, to coat evenly with oil, and the real big secret... Roast the hell out of them. Really, roast for as long as you possibly can, and they will be crispy and crunchy. Perfect.

Preheat oven to 180◦C.
For Roast potatoes:
6 large potatoes, peeled
5 ml salt

Place a large pot of cold water on the stove.
Cut the peeled potatoes into six or eight and add to the pot.
Add 5ml of salt to the water. Bring the potatoes to the boil and simmer for 20 minutes until fork tender.
When cooked, drain and toss the potatoes in 3T of the Olive oil.
Place onto a baking tray and place in the oven.

Toss the potatoes to get them evenly brown and roast at 180◦C for about 1 hour.

If making roast chicken place the potatoes in the oven at the same time as putting in the chicken, to save time and have both dishes hot and ready together.

For Roast Vegetables:
1 large onion
8 carrots, peeled
1 small butternut, peeled
4 Tbsp olive oil
5 ml salt
1 ml smoked paprika

Slice the onion into eighths.
Slice the carrots into fourths. Cut the butternut in half and cut into 1 cm thick slices.

If making roast chicken: Add the carrots and onions to the roasting pan of the chicken.
Toss the butternut in the remaining 1 Tbsp of olive oil and sprinkle with smoked paprika and salt. Place the butternut onto the baking tray holding the roast potatoes.

Roast at 180◦C with the chicken, or for 1 hour if just making roast veggies.