How to make roast potatoes

The perfect roast potato

Firstly, choose the best variety of spud. Go for a floury, high-starch variety such as King Edward or Maris Piper, as these will give you really light and fluffy centers. Our next tip is to get your fat nice and hot before the potatoes go into the tray, as this will help the edges crisp up for that all-important ‘crunch’ when you bite into them.

Perfect Roast Potatoes should be very crunchy, crisp on the outside and soft and fluffy within. When you tap it, it should sound crisp, and then when you cut it open you can see how soft and fluffy it is. Never cover them so they stay absolutely crisp and serve them as soon as possible with just a sprinkling of salt.

TIME

Prep: 10 mins

Cook: 15 mins

Total: 25 mins

Cuisine: Christmas

NUTRITIONAL FACTS

Calories: 43 per serving

Fat: 0.3g

Carbs: 9g

Protein: 3.4g

Full Recipe in Details

INGREDIENTS

1 kg Maris Piper potatoes
100 grams Duck or goose fat
2 tpls flour

GUIDE / INSTRUCTIONS

Put a roasting tin in the oven and heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut each into 4 even-sized pieces. Drop the potatoes into a large pan and pour in enough water to barely cover them. Add salt then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat and put your timer on and simmer the potatoes uncovered for 2 minutes. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few minutes, so it’s really hot.
Drain the potatoes, now it’s time to rough them up a bit – shake the potatoes back and forth a few times to fluff up the outsides. Sprinkle with the flour, and give another shake or two so they are evenly and thinly coated. Carefully put the potatoes into the hot fat – spread them in a single layer making sure they have plenty of room.
Roast the potatoes for 15 minutes, then take them out of the oven and turn them over. Roast for another 15 minutes and turn them over again. Put them back in the oven for another 15-20 minutes, or however long it takes to get them really golden and crisp. Scatter with salt and serve straight away.