A perfect roast potato can be the highlight of a meal for us. Crispy outside and fluffy inside, bliss. How do you make the perfect roast potato? Read on and you will find out.
What variety of potato to use
The best varieties for making roast potatoes are Maris Piper or if you can’t get these King Edwards or Desiree. These are floury potatoes which will give that crispiness that is the holy grail of roast potatoes. Everyday white potatoes will still work, but won’t turn out as crispy. Just make sure you don’t use a waxy type such as Anya, Jersey Royals or Charlotte as these won’t turn out as soft as you would want them. However, these types are perfect for boiling and using in salads.
Can you make roast potatoes ahead?
Yes, you can. Follow the recipe in the same way but just roast the potatoes for 20 minutes. Then remove the potatoes from the roasting pan and cool. Cover and these potatoes will keep in the fridge for up to a day. refrigerate for up to a day. When you’re ready to cook the potatoes, heat the fat in the oven at 220C/425F for 10 minutes, then add the potatoes back in and cook for 20-30 minutes until golden.
Equipment
How to make perfect roast potatoes
Ingredients
1kg floury potatoes
120g beef dripping, lard or duck fat
Flour or semolina
Method
Preheat the oven to 220C/425F.
Peel the potatoes and half them.
Place in a pan and cover with salted cold water.
Place on a high heat and bring to the boil, then simmer for 8-9 minutes. This will ensure that the potatoes will be soft at the edges giving those tasty crispy bits.
Meanwhile, place the lard/dripping or goose/duck fat into a large roasting tin and place in the oven to for 10 minutes.
Drain the potatoes in a colander.
Give them a good shake to really roughen up the edges.
If you want your roasties extra crispy, toss them in a little flour or semolina. Just enough for a coating.
Carefully place the potatoes in the roasting tin with the hot fat.
Turn them over once to coat in the fat and then place in the oven.
Cook for 30-35 minutes, turning once or twice in the last 15 minutes of cooking, until golden brown and crispy.
How to cook perfect roast potatoes
Ingredients
- 1 kg floury potatoes
- 120 g beef dripping/lard or duck fat
- Flour or semolina
Instructions
- Preheat the oven to 220C/425F.
- Peel the potatoes and half them.
- Place in a pan and cover with salted cold water.
- Place on a high heat and bring to the boil, then simmer for 8-9 minutes. This will ensure that the potatoes will be soft at the edges giving those tasty crispy bits.
- Meanwhile, place the lard/dripping or goose/duck fat into a large roasting tin and place in the oven to for 10 minutes.
- Drain the potatoes in a colander.
- Give them a good shake to really roughen up the edges.
- If you want your roasties extra crispy, toss them in a little flour or semolina. Just enough for a coating.
- Carefully place the potatoes in the roasting tin with the hot fat.
- Turn them over once to coat in the fat and then place in the oven.
- Cook for 30-35 minutes, turning once or twice in the last 15 minutes of cooking, until golden brown and crispy.
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Can be found with gin or a pint in hand.
