Crispy on the outside, soft and fluffy in the middle and a beautiful golden brown colour – all the features of the ultimate roastie, I’m sure you agree! Many recipes claim to give you the perfect roast potatoes but we think we’ve cracked it with this one and without any complex instructions or a long ingredients list, we think it’s one that you’ll be using at home for many years to come.
To make these roast potatoes you will need
To achieve that crispy exterior, you’ll need lots of edges to rough up that will turn that gorgeous brown colour when roasted and to do that you’ll need to par-boil your potatoes longer than you think. The extra couple of minutes will make all the difference, we promise! When you shake your potatoes in a colander after draining, the edges crumble and it’s these bits that give you that satisfying crunch. These are great served with our roast lamb and are certainly indulgent enough to be enjoyed at Christmas too.
Be wary not to leave your potatoes boiling too long though, or they’ll turn into mash, so put on your timer and get the fat melting whilst you wait. We chose to use goose fat for our roast potatoes but duck fat or lard will work just as well. If you’re cooking for a vegetarian diet then vegetable oil or coconut oil are a great substitute.
We topped our roast potatoes with salt and fresh thyme but rosemary works well or perhaps sprinkle with smoky bacon lardons for a delicious twist on this traditional dish.
When chopping your potatoes use a sharp knife and take care to make them all similar sizes or you’ll find some of your roast potatoes are nearing burning whilst others are still soft and chewy.
- 1.5 kg Maris Piper potatoes
- 120 g goose fat
- 1 tbsp plain flour
- 1 tsp sea salt flakes
- 1 handful fresh thyme leaves
- Preheat the oven to 220°C
- Peel your potatoes and chop them into roughly even chunks about 2 inches in size
- Rinse your potatoes under cold water to remove excess starch before placing into a stockpot and covering with salted cold water
- Place over a high heat and bring to the boil before turning down and simmering for 8-9 minutes
- Add your goose fat to a roasting tin and place in the oven for 10 minutes until melted and simmering hot
- Drain the potatoes using a colander before adding the flour and shaking to roughen up the edges – they will fall apart a bit!
- Remove the roasting tin from the oven and carefully place your potatoes into the fat using tongs
- Turn potatoes so they're coated in the fat and return to the oven for 25 minutes
- Turn the potatoes and place back in the oven for another 25 minutes
- One final turn and place back in the oven for another 10 minutes or until golden brown
- Remove from the oven and place on a piece of kitchen towel to absorb excess fat before placing into a bowl for serving and sprinkling with the salt flakes and thyme