This recipe will ensure you have the best roast potatoes, time and time again. Crispy skins and soft and fluffy insides is what makes a roast potato perfect. Make sure your potatoes are perfect every time you cook them, whether it’s for a Sunday lunch or Christmas dinner.
- 1kg Maris Piper potato
- 100g goose fat or 100ml olive oil
- Salt and freshly milled black pepper
Pre-heat the oven to 200°C, 180°C fan, gas mark 6.
Peel and cut the potatoes into even sized pieces. Having the largest surface area is the key, so cut them lengthways, rather than into fat cube like pieces. Add the potatoes to a large pan and pour in enough water to barely cover them. Add 1 tsp salt, then wait for the water to boil and as soon as the water reaches a proper rolling boil, lower the heat and gently simmer the potatoes for 15 minutes, with the lid on.
Add your chosen fat to a large roasting tin and place it in the pre-heated oven, whilst the potatoes are par-boiling. Personally, I like to use duck fat for special occasions (as it’s not the healthiest option!) and olive oil at other times. Both give the potatoes a great flavour and a really crunchy outer.
Once the potatoes have been par-boiled, drain thoroughly in a colander and give them a gentle shake. The potatoes will start to break up a little on their edges, which will give them their crunchy outside. Place them in the hot roasting tin in a single layer and with a knife and fork, turn them over in the hot fat so they are evenly coated on each side. Make sure they all have plenty of room, to crisp up. Scatter with sea salt and black pepper.
Roast the potatoes for 20 minutes, then take them out of the oven and turn them over. Roast for another 20 minutes and turn them over again. Put them back in the oven for a further 20 minutes until they are really golden and crispy.