A roast dinner is not complete without crispy roast potatoes. Pick floury potatoes such as a King Edward or Maris Piper, if you can't find in Marbella, look for "Patatas para cocinar" rather than "para freir".
Parboil them (just until the edges are starting to soften) drain and spread on a tray.
Season well with salt, white pepper, crushed garlic and any fresh chopped herbs you like (thyme and rosemary work well). Drizzle with olive oil or butter and leave to cool, this acts almost like a marinade and can be done the day before and chilled. Preheat the baking tray with a thin layer of sunflower oil and carefully throw in potatoes...this will give you the fluffiest, crispiest roasties in town.
We did a recent Sunday catering job in Marbella and these were the star of the show!
Treat your meat with the respect it deserves. Buy quality if possible, it is better to eat humane meat less frequently than inhumane everyday.
Rub your meat of choice with butter or olive oil and season heavily with salt and pepper...remember you will be slicing the meat,the only part seasoned will be the edge, don't be shy!
Add other flavours, Garlic, Rosemary and Thyme work very well on most meats, Mustard is great rubbed on Beef and Lamb.
Leave your Meat to get to room temp and raise it off the bottom of the pan with some onion wedges and carrot tops. This will help your meat cook more evenly.
You can get a pretty decent roast in a fair few places in Marbella these days. A lot however let themselves down with thoughtless sides. A roast dinner is a dish in its own right, bringing some love into the 'trimmings' just brings it up that extra notch.
Instead of just boiling some veg up, try experimenting with flavours and cooking techniques, look in your cupboards and your fridge to see what needs using up. That leftover rasher of bacon can bring a bit of joy to some butter steamed cabbage, some pine nuts in your stuffing or that half bag of dried apricots could sweeten up the dullest of stuffings!