So, now that blogmas is over I can get back to my normal schedule. It’s been a pretty hectic first week back at work for me. We’ve had new people starting, meetings and lots of new strategies to put in place, and I’ve been basically getting home and falling straight to sleep. Anyway, it’s nice to be able to get back down to the real stuff and share a new recipe with you guys!
But first, I’m teaming up with United Utilities to tell you about a competition they are currently running called My Roastie Photie. They are giving 5 people chance to win £100 of food Vouchers. All you have to do is take a photo or share a recipe for your favourite Roast Potatoes, share it on twitter or Facebook, use the hashtag #binfat2winthat and tag United Utilities (@unitedutilities)
Why are they holding a competition?
United Utilities are currently on a mission. A mission to get people to dispose of fats and oils properly in the kitchen, especially after the festive season. Did you know that over 14lbs of fat is poured down the drain in the North West each and every year? That’s a lot of drain blockages to be cleaned up! Have you noticed the amount of times the water companies are digging up your local roads? Well, that’s because of things just like this. When fat and oil are poured down the sink, the fat solidifies and builds up, eventually blocking up your pipes and causing a huge problem for not only yourselves, but the environment too.
The best way to dispose of your fat and oil is by pouring into your bin. It’s simple, quick and won’t cause any future issues. Even better, you can take a small tub, line it with foil and pour the fat into that, then pop it in the fridge to set and put it in your garden for the birds! Fat is essential for our feathered friends, and they’d appreciate the food, especially at this cold time of the year.
Another alternative is to buy a Absorb Bin (you can get one from Lakeland). All you have to do is pour your fat and oil into bin, let it absorb into the cardboard pad, and then dispose in your green bin!
United Utilities spend over £2o million each year just on call outs for blocked drains, so it’s costing us a lot of money by not disposing of fat properly. And if you try and cut out the fats and eat healthier too, then that cuts down the need to even dispose of fat in the first place!
Although, with that said, we all still like a little treat every so often, and not much can compare to a good roasted spud. So without further a do, here’s my Perfect Roast Potato Recipe…
Perfect Roast Potatoes
Serves 2 Prep Time: 45 minutes
- EITHER: 2 Large/ 3 Medium/ 6 Small Russet (or baking) Potatoes
- 2 Knobs of Butter
- 1 tsp Garlic Salt
- 2 tsp Flour
- Salt and Pepper
- Wash your potatoes and peel if you like (I like to leave the skins on). Boil a pan full of salted water. Cut your potatoes into small pieces and place in the pan. Boil until you pierce through the potato easily with a fork. This will take approximately 5-6 minutes.
- Whilst the potatoes are boiling, preheat the oven to 200C. Place a knob of butter onto a baking tray and place in the oven to melt. It is best to have a hot tray before adding the potatoes as it helps them to crisp up around the sides.
- In a bowl, add another knob of butter, garlic salt, and generous grinds of salt and pepper. Drain your potatoes and pour into the bowl quickly. Swirl the bowl around and poke the potatoes with a fork to fluff them up, then add the flour and mix thoroughly. Pour onto your heated baking tray and roast for 30 minutes at 215C. Stir and toss every 10 minutes.
- Serve with your favourite meat and vegetables for a hearty roast dinner!
I hope you enjoyed this post! And remember, when you’re done making my crispy spuds, pour your fat in the bin!
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