Roast Potatoes

Recipes

Roast potatoes recipe — Roast Potatoes
Crispy, fluffy and delicious

Serves4-6

Preparation10 Mins

Cooking Time45 Mins

Everyone has their own little tips and techniques for making the perfect roast potatoes, but my favourite is one that my British friends have been doing for years. Believe me, it will give you a crispy outside and a fluffy centre every time.

Ingredients Required

Ingredients

2 litres: Water, hot

20g: Salt

500g: Potatoes, King Edward, Maris Piper or Lincolnshire, peeled, cut in to 4-6 even pieces, depending on the size

200g: Goose fat or vegetable oil

2 pinches: Salt and pepper

2 sprig: Thyme

1 sprig: Rosemary

½ bulb: Garlic, skin on

Cooking Method

Step 1

Preheat your oven to 200°C.

In a large saucepan on a high heat, bring the water and the salt to the boil. Add the potatoes and bring back to a gentle boil for 5-6 minutes or until the outside of the potatoes starts to flake.

Drain the potatoes into a colander and allow to stand for 2 minutes.

Shake the colander gently, so all of the potatoes are ruffled and slightly fluffy.

Step 2

Place the goose fat or vegetable oil onto a medium-sized heavy-based roasting tray and place in the oven to heat up.

It is essential that you pre-heat the fat in the oven as this will allow the potatoes to instantly start crisping the outside on contact with the fat. It will giving you a wonderful crust to the potatoes and a rich golden colour.

Carefully remove the roasting tray of hot fat from the oven and, using a spoon with a long handle or a pair of tongs, place the potatoes in an even layer, making sure they don’t touch one another.

Season with 2 good pinches of salt and pepper and roast in the oven for 40 minutes, turning them halfway through.

Step 3

Add the garlic during the last 5 minutes of cooking.

Remove from the oven, add the thyme and rosemary, and leave for one minute for the herbs to infuse and release their flavour.

Drain the potatoes and serve alongside your roast.

Chef tips

"By boiling the potatoes prior to roasting, you ensure that you only cook the outside surface, allowing them to be fluffed up. The easiest way to check that they have been boiled enough is to push the tip of a sharp knife into them - the tip should only go in 5mm."

"By ruffling the potatoes, you break up the outside surface, creating hundreds of little ridges that will crisp up when placed in the hot fat."

"It is essential that you pre-heat the fat in the oven as this will allow the potatoes to instantly start crisping the outside, giving you a wonderful crust to the potatoes and a rich golden colour. "

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