Crisp, golden brown, roast potatoes straight from the oven are irresistibly delicious. Making perfect roast potatoes isn't difficult as you can see in this super-easy recipe but there are a few tips you need to follow to make sure they leave the oven crisp, golden and crunchy. You can follow all the steps in the recipe below.
If you have a large dinner to prepare, perhaps a Christmas dinner or maybe the Sunday Lunch being the perfect example, and you are pushed for time, the potatoes can be half roasted the day before then reheated for 20 mins in a hot oven.
- 500g 1 lb floury potatoes, King Edwards are good, peeled
- 4 tbsp goose fat** lard or vegetable oil
- Salt and pepper
- Preheat the oven to/220C/ 425F / Gas 7
- Cut the potatoes into large, even-sized pieces.
- Place the potatoes in a saucepan, cover with cold water, add a sprinkle of salt and bring to the boil. Once boiling lower the heat and gently simmer for 10 mins making sure you do not over cook. The potatoes should still be very firm. Better to be firmer than too mushy.
- Drain the potatoes in a colander. Gently shake the colander to fluff the outside of the potatoes, again do not over shake.
- Heat the fat or oil in a roasting tin until very hot but not burning. Carefully tip the potatoes into the hot fat. Using a tablespoon coat each potato with the hot fat in the tin, this will help prevent the potatoes from sticking. Return the roasting tin to the hot oven and roast until golden brown and crisp turning the potatoes from time to time approx 45 mins.
- Serve immediately.
Tips for Making Your Roast Potatoes Perfect Every Time:
Roasties - as they are fondly called - are so easy to make but follow a couple of tips to make it even easier.
- Do not cut your potatoes too small or they will disintegrate in the water. They should be cut into large chunky pieces (about a ¼ average potato for each).
- Use floury potatoes. Floury potatoes will give you a crispy outside and a fluffy, soft centre. See below for the best potatoes to use.
- **Goose fat will always give the best flavour to a roast potato. It is expensive compared to the other fats but worth it. If not, beef or lard are the next best and vegetable oilis always a good all-rounder.
Best Potatoes to Use for Your Roasties
- King Edward, Maris piper are traditional. However Red Roosters give a good result and for a slight variation on texture then try using Maris Peer or Charlotte.
- Though not to be used for a traditional Sunday Lunch, a sprinling of chilli seasoning or other spicy powders or rubs adds a new flavour. Very good for barbecues or as a side dish to chili or roast meats.