The Best Roast Potatoes
A big roasting tin of crusty roast potatoes are a must at Christmas
Everyone loves them. They are easy to achieve but I still get asked over and over for the secret of crunchy golden roasties. So here are my top tips:
Grow or seek out good-quality dry, floury potatoes such as Golden Wonders or Kerr’s Pinks. New potatoes do not produce good roast potatoes.
For best results, peel the potatoes just before roasting. Resist the temptation to soak them in water or understandably they will be soggy, due to the water they absorb. This has become common practice when people want to prepare ahead. If you are peeling in advance, peel and dry each potato carefully, toss oil or fat of your choice, put into a bowl, cover and refrigerate.
Roast potatoes may be cooked in extra virgin olive oil, top-quality sunflower oil, duck fat, goose fat, pork fat (lard) or beef dripping. Each gives a delicious but different flavour. I use goose fat for Christmas.
Potatoes amount depends on how many you have for Christmas, 1 decent size potato will give you 4-5 roasties.
After peeling, cut the potatoes into similar sizes, trust me this makes a difference for roasting so they all cook evenly.
Put the potatoes into a deep saucepan, cover with cold water, bring to the boil, simmer for 3-4 minutes only and drain. Dry each potato and score the surface of each one with a fork. Then toss in the chosen oil or fat, season with salt and put in a single layer in a heavy roasting pan.
I add in some garlic cloves and bay leaves to the roasting tin and season with salt and pepper.
Roast in a preheated oven at 230ºC/450ºF/gas mark 8 basting every 15 min for 30-60 min depending on size.
Your potatoes should be golden and crispy outside and fluffy inside.