The flawless roast potato is crispy on the outside and fluffy on the inside. Forget the intricate creations of top chefs, if you can perfect the roast potato you will be deemed a culinary specialist by friends and family. At the end of the day, who doesn?t love a good roast potato? No matter where in the world we have cooked them we always made almost double the amount needed they were so popular and believe me Lord Hanson being the Yorkshire man he was loved having roasties with a roast joint or bird.
Pre-heat the oven to 220?c, 425F, or gas mark 7.
First, place the roasting tray with the fat in it on the top shelf of the oven and while it heats
peel the potatoes then cut them into fairly even pieces, put them in a saucepan, pour over boiling water just to cover, then add salt and simmer for about 10 minutes, drain into a colander giving the potatoes a little shake.
This should just roughen up the edges of the potato and make them floury and fluffy, this is the chef?s secret of crispy roasties.
Now comes the dangerous part whilst the potatoes are still hot take out the roasting tin in which the fat should be sizzling and place the roasting tin on the stovetop over a medium heat. Quickly add the potatoes to the hot fat and baste each one making sure they are basted all over.
Now put them back on the top shelf of the oven and leave them for 40 to 45 minutes or until they are a rich golden brown. There''''s no need to turn them they will brown equally by themselves.
Sprinkle a little sea salt and then Serve and Enjoy!
I think there are four crucial points to making good roast potatoes.
? Choosing a good floury potato, such as King Edward, Desir?e, Cara or Maris Piper
? Parboiling the potato
? Using a proper fat, by which I mean goose, duck fat or beef dripping
? And a good hot oven
Parboiling the potatoes before you roast them is what gives them that fluffy inside as they''ve already started to cook in the middle before they go in the oven. You don?t need to parboil them for long, you?re not cooking them through, just partly cooking them so that a knife will easily pierce them but not go right through.
When the potatoes are parboiled drain them and then rough them up so that the edges aren?t as smooth. I drain them in a colander and rough them up inside it by shaking them about.
The fat you use is the one thing that will make the biggest difference to your roast potatoes.
The best fat is goose fat, this intense powerful fat makes your potatoes taste incredible.
I?m of a mind to save this for special occasions such as Christmas. You can also use duck fat or beef dripping, we have even been known to use a good bacon fat any of which will also make your potatoes taste fantastic.
No matter what fat you use, put it in the roasting tray in a hot oven to heat it up before you add your potatoes. Make certain the fat is really hot; you want a nice sizzle when you add the potatoes. When I add the potatoes, I really baste them with the fat so that they get a good covering before putting them in the oven.
The oven should be at a high temperature, at least 200?c, but the higher the better.
By using these tips, you should become quite a celebrity chef within your own family and friends circle.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (204g)|
|Recipe Makes: 8|
|Calories from Fat: 170 (55%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 18.8mg||6 %|
|Sodium 65.6mg||2 %|
|Potassium 778mg||20 %|
|Total Carbohydrate 32.3g||9 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 28.2g|
|Protein 3.7g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 311
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