While I consider myself to be more of a mash type, there isn't really any denying that roast potatoes are an integral part of any roast feast. For some, they're probably even the best bit, though personally, I favour the cabbage.
Everyone has got their own way of making roast potatoes, whether that means leaving the skin on, roasting them to the ultimate point of crispiness, or flavouring them with herbs and garlic, so the following recipe is merely my suggestion, but there are a few rules I would suggest adhering to:
- Give them a good hour in the oven, with the temp at full whack for the last half hour. Obviously most of us don't have 2 ovens, but you can let your meat rest out of the oven while they're blasted to crispness.
- Par-boil the potatoes first. This means that the outside of the potato is already cooked, meaning that all it's time in the oven can be dedicated to getting nice and crisp.
- Heat your oil in the tray for a good 5mins before putting the potatoes in. Cold oil will soak straight into the potatoes and make them greasy.
- You can really use any fat to roast them in, from olive oil to goose fat, but personally I favour rapeseed oil, as you can get it to a high enough temperature to create a good crust, but it is still low in saturated fat. It has less flavour than the others, but you can make up for that with garlic and herbs.
Ingredients (serves 4)
1kg of maris piper potatoes
100mls of rapeseed oil
5 cloves of garlic
2 sprigs of fresh rosemary
salt/pepper
Directions
Peel the potatoes and chop into thirds. Place in a deep saucepan, cover with water and a pinch of salt and bring to the boil. Cook for 10 minutes. Drain.
When drained, allow the potatoes to sit in the colander to dry out while you heat the oil. Pour the oil into an oven tray, add the garlic and rosemary and stick in the oven for 5 minutes.
Remove from the oven and pour in the potatoes, being careful not to splash yourself with oil. Move around with a spoon to coat in oil. season with pepper.
Place in the oven at 175C for 30 minutes. Remove from the oven, turn potatoes in the pan, and return to the oven at 200C for a further 30 minutes.
Serve with lashings of gravy and other roast goods.
Image via Dinner Diary