Roast potato

Roast potato is a popular dish prepared by roasting potatoes, typically in an oven. The dish is a staple in many cultures and is often served as a side dish to a variety of main courses.

History

The history of the roast potato is closely tied to the history of the potato itself. The potato was first domesticated in the region of modern-day southern Peru and extreme northwestern Bolivia between 8000 and 5000 BC. It was brought to Europe by Spanish explorers in the late 16th century and quickly became a staple food crop. The method of roasting potatoes is believed to have originated in the British Isles.

Preparation

The preparation of roast potatoes involves several steps. First, the potatoes are peeled and cut into pieces. They are then parboiled, or partially cooked in boiling water. After parboiling, the potatoes are drained and then tossed in fat or oil. This helps to create a crispy exterior when the potatoes are roasted. The potatoes are then placed in a roasting pan and cooked in an oven at a high temperature until they are golden brown and crispy.

Variations

There are many variations of roast potatoes, often involving different types of fat or oil, seasonings, and cooking methods. For example, in the United Kingdom, roast potatoes are often cooked in goose fat and seasoned with rosemary and garlic. In the United States, they may be cooked in vegetable oil and seasoned with herbs such as thyme and oregano.

Serving

Roast potatoes are typically served as a side dish. They are a traditional accompaniment to roast beef and other roasted meats in British cuisine. In the United States, they are often served with dishes such as steak and chicken. Roast potatoes are also a common component of the traditional British Sunday roast.

See also

• Potato
• Roasting
• Sunday roast