TOP TIPS TO MAKE THE BEST ROAST POTATOES

The Best Potatoes to use

I love King Edward’s or Maris Piper’s. You need to use a floury Potato and either one of these are ideal.

What size should the Potatoes be

Cut the Potatoes into medium pieces for best results - around 2 inches across. Medium ones develop a thicker crust.

Boil Potatoes first!

Parboiling makes for a fluffier Potato. 5 - 6 minutes is perfect to get tender edges. When you shake the pot these tender edges fluff up and that is what creates the crunch. It also causes small cracks on the surface of the Potato which absorb the dripping more readily and make the outside crispy.

Bicarbonate of Soda

Bicarbonate of Soda does enhance the scraggly crunchiness of the potatoes but it isn’t life changing enough that I would suggest you go out and buy some if you don’t have it in.

Why shake the pot?

Shaking the potatoes after draining in a lidded pot, makes for scraggly crunchy edges.

Leave the Potatoes to Steam Dry

You need the Potatoes to be as dry as possible to ensure you get crispy edges. Allow the potatoes to steam dry in the colander for 2 – 3 minutes so any excess moisture is lost.

Best Salt to use

I love these Potatoes with a flaky Sea Salt like Maldon Sea Salt. Potatoes can take alot of Salt. Do not skimp on the Salt!

Dripping Temperature

The dripping should be VERY hot before adding the potatoes this helps them to crisp better. Add the potatoes carefully but quickly to avoid losing too much heat from the oven.

Use a large Tin

Use a large tin or 2 tins but don’t overcrowd the Potatoes, because the temperature of the Oil will drop and the Potatoes will steam rather then roast.

Cook Time

Cook for at least 40 minutes! Don’t be tempted to take them out earlier to ensure they cook through properly.

The Best Fat to use

You need at least 5 – 6 tbsp of Fat. I use Beef Dripping in this recipe. You can also use Goose Fat, Duck Fat, Oil (It has to have a high smoke point so Vegetable Oil is ideal) and Ghee.

What to do if the Potatoes are not Colouring

If the potatoes are not colouring and you have a hob safe tin, finish the cooking of the potatoes on the hob. Watch them carefully and flip as needed.

Variations

Semolina

You can add Semolina for extra crunch. You can also use Plain Flour instead if you don't have Semolina.

Fat

Use Goose Fat, Duck Fat or Oil instead.

How to Make Ahead - Fridge (1 Day Ahead)

Fridge

When making for loads of people (which I often do because our gatherings our huge), increase the Fat and Potatoes accordingly. Make the recipe as stated but cook for 1/2 the time and then let them cool. Remove from the fat. Cover the fat and potatoes separately and place in the fridge for up to 24 hours.

Finish Cooking

Then finish off roasting the Potatoes when needed. Heat the fat for 10 minutes. Add the Potatoes and cook for 25 - 30 minutes.

Freezer (Up to 3 months Ahead)

Lay the potatoes on a lined tray and add half the fat. Toss together then freeze. Once frozen (2 hours), the potatoes can be transferred to a freezer bag for easy storage. Freeze for up to 3 months.

To cook from frozen

Heat the fat in a large roasting tin at 200 C/GM 6, in the oven for 10 - 15 minutes. Carefully add the frozen parboiled potatoes and turn them to coat well in the hot oil. Cook for 25 minutes. Turn Potatoes. Turn heat up to 220 C/GM 7. Roast for 25 - 35 minutes.

Nutrition

Calories is based on 1/2 the Oil/Fat as the Potatoes will not absorb all the Oil.

What to serve with Roast Potatoes?

The MOST tender Leg of Lamb Slow Cooked Leg of Lamb Buttermilk Roast Chicken Preserved Lemon, Cumin and Thyme Roast Chicken