ENGLISH ROAST POTATOES RECIPES

Steps:

• Peel and quarter potatoes.
• Place in a saucepan with water and a pinch of the salt.
• Bring to a boil and simmer them for 5-6 mins to slightly soften.
• Meanwhile preheat your oven to 400°F.
• When the potatoes have simmered drain them thoroughly in a colander shaking to roughen edges.
• Let sit for a few mins to dry.
• Pour just enough vegetable oil into a roasting pan (large enough to allow space around the potatoes) to cover bottom and heat in oven for a few minutes.
• Gently place potatoes into the hot oil and coat them with it evenly.
• Sprinkle the salt and pepper over the potatoes.
• Every so often baste the potatoes in the oil to prevent drying (try not to move potatoes).
• Turn potatoes once or twice (no more) halfway through (after 20 mins or so) to ensure even cooking.
• Cook for 30-60 mins until gold and crispy (observe closely once near end).

Steps:

• In a mortar with a pestle, or in a small bowl using the handle of a wooden spoon, grind together the rosemary, 1 1/2 teaspoons salt, and the peppercorns. The mixture should be chunky. Pat the roast dry with paper towels. Rub the meat all over with 1/2–1 tablespoon oil (depending on the size of the roast) and sprinkle the seasoning on all sides.
• Coat the Instant Pot® air fryer basket with canola oil spray. Place the roast in the center of the basket. Insert the basket into the pot and attach the air fryer lid. Press the Air Fry button and set the cook time for 16–18 minutes per pound of meat at 325°F (165°C) (start with the lower amount of time and add more time if needed), then press Start. Turn the meat when prompted.
• Meanwhile, make the horseradish cream: In a small bowl, stir together the sour cream, horseradish, and 1/4 teaspoon salt. Taste and adjust the seasoning with salt. Cover and refrigerate until ready to use.
• When the cooking time is up, insert an instant-read thermometer into the center of the meat; it should register 130°–135°F (54°–57°C) for medium-rare and 135°–145°F (57°–63°C) for medium. If the roast is not cooked to the desired doneness, add more cooking time in 2-minute intervals. Use tongs to transfer the roast to a cutting board. Place 1–2 tablespoons butter on top (depending on the size of the roast) and let it melt. Drizzle with the honey, cover loosely with aluminum foil, and let rest for 15–20 minutes.
• While the meat rests, cook the potatoes. Cut the roast into thin, round slices and serve with the horseradish cream and potatoes alongside.