The perfect roast potato 👩🍳
My dad literally will not take my advice onboard when he’s making roast potatoes so I’m going to offload it all here instead. There are a few steps involved when making the perfect roast potato. It’s not difficult but the reward is so worth it. You want crispness on the outside and fluffiness on the inside. I personally strongly believe Maris pipers are The One here, please don’t stray from them. Duck fat is not essential but it is amazing. You can sub any type of fat here though so butter or lard will also do the job as would some stock off the meat you might be roasting too and using some of that can really help it all come together.
Method 👩🍳
1. Chop up your Maris pipers in to your preferred size and shape and add to a saucepan of heavily salted cold water
2. Bring the saucepan to the boil, then turn down the heat to medium and cover to allow the potatoes to cook slightly for 7-10 minutes
3. When they’ve cooked enough that a knife can easily pierce them, remove them from the heat and drain
4. In the saucepan or in the strainer, you now want to shake up your potatoes so that you create ruffled edges and loosen some bits up so they’ll crisp up in the oven
5. Put a knob of butter in to the saucepan, allow it to melt and mix the spuds in to it, coating them.
6. Season them well with some pepper, salt and thyme. Thyme is the best herb on potatoes in my opinion. It’ll also go with any type of meat you’re roasting for the dinner too. That being said, a bit of rosemary can be nice and if you want to really change it up, turmeric and cumin are class
7. If you have time, I would now leave your potatoes in the fridge for an hour or so. It’s not absolutely necessary but if you can, it makes a difference
8. Preheat your oven to 200
9. Remove your potatoes from the fridge and transfer to a baking dish. In the baking dish, use 3-4 tbsps of duck fat/meat stock to coat them
10. Cook your potatoes in a very hot oven for at least 40 minutes or until they’re as crispy as you’d like, turning them a few times as they cook to avoid them sticking to the bottom of the tray
11. Serve
