Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, vickys sunday roast potatoes, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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Vickys Sunday Roast Potatoes, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Vickys Sunday Roast Potatoes, GF DF EF SF NF is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook vickys sunday roast potatoes, gf df ef sf nf using 3 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Vickys Sunday Roast Potatoes, GF DF EF SF NF:
- Take 6 large floury white potatoes such as Maris Pipers (around 1 kg)
- Take 2 tbsp gluten-free flour, I prefer maize flour / fine cornmeal
- Take 100 ml melted gold foil-wrapped Stork block margarine
I love the icing on these, it sets really well and tastes delicious! Meanwhile put the oil in a saucepan and add in the onion, garlic, ginger and chilli. Cook over a medium heat until the onion is translucent then add the spinach, rice and vegetable stock. Vickys Chunky Chilli Bean Soup, GF DF EF SF NF.
Instructions to make Vickys Sunday Roast Potatoes, GF DF EF SF NF:
- Peel and quarter the potatoes and put into a pan of salted, cold water. Bring to the boil
- Meanwhile, pour the oil / melted fat into a roasting tray and put into the oven, preheating at gas 6 / 200C / 400
- When the potatoes start boiling, turn the pan down to a simmer and cook for 2 minutes until the outsides are just softening
- Drain well then add the flour to the pan
- Put the lid on and shake to rough up the potatoes and distribute the flour
- Add the potatoes to the hot oil and put in the oven for 15 minutes
- Turn then put back in for another 15 minutes
- Turn one final time and roast until golden, 15 - 20 minutes
- Season with coarse salt and serve
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