Ultimate roast potatoes recipe
Andrew Webb tests two types of potato and three types of fat to find the *ultimate* roast potato recipe...
Ingredients
- 1 kg Maris Piper potatoes
- 4 tbsp fat (beef dripping, goose fat or rapeseed oil)
- 1 pinch salt
- 2.2 lbs Maris Piper potatoes
- 4 tbsp fat (beef dripping, goose fat or rapeseed oil)
- 1 pinch salt
- 2.2 lbs Maris Piper potatoes
- 4 tbsp fat (beef dripping, goose fat or rapeseed oil)
- 1 pinch salt
Details
- Cuisine: English
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 50 mins
- Serves: 6
Step-by-step
- Soak your potatoes in a big bowl of water and peel them. Chop into roast potato-sized chunks (smaller potatoes need only be halved) and place in a large saucepan full of cold water.
- Bring the water to boil, add a little salt, and cook for around 8-10 minutes until parboiled. Drain in a colander and toss them to fluff up the edges (it's these bits that will go all lovely and crispy in the oven). Preheat the oven to 210C/190C fan.
- Pour your fat into a roasting tray and heat in the oven for about 10 minutes, to get it really hot.
- Tip the potatoes into the fat - take care, as the hot fat may spit - and give the tray a good shake so that every surface of each potato is coated in fat. OR pour out most of the fat into a bowl before adding the potatoes, then drizzle it on top of the spuds once they're safely in the tray. That way you won't have hot fat spitting everywhere.
- Roast in the oven for 40 minutes until golden brown and crispy. Finish with a pinch of salt and serve straight away.
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