Practically perfect roast potatoes

There are a few things in the culinary world that are quite as satisfying as a perfect roastie, a crisp and crunchy exterior with a light and fluffy interior; they’re a deal breaker for me between the perfect roast dinner and a meal that’s still delightful, but lacking the special something. But for something so simple; people don’t half make a fuss about cooking them. I’ve seen everything from adding semolina and breadcrumbs to double cooking them in hard to find oils from far flung corners of the world. So before you give yourself a heart-attack expending more effort on the side dish than you do on the main meal, let me share my secret for perfect roast potatoes.

  • Maris Piper Potatoes be generous
  • Groundnut Oil or a good Vegetable Oil
  • Freshly Ground Black Pepper
  • Maldon Salt

Let’s start with the potato, if it’s good for mash – it’s good for roasties, you want a light flourery potato, nothing waxy. That’s probably the most difficult bit, the rest is reassuringly simple, satart by heating the oven to at least 220 ̊c, heating either a good high temperature oil (sunflower or rape seed will do just fine) or beef or goose fat in a shallow dish.

Cut the potatoes into the most roughly triangular chunks, Par Boil for 8 minutes, drain thoroughly and return to a hot pan adding freshly ground salt and black pepper, put a lid on the pan and shake it violently, the idea is you want to rough up the edges of your triangles.

By this time your oil should be smoking hot, tumble the potatoes into the oil shake around to make sure they’re adequately covered and into the oven for 40 minutes at least turning at least once during cooking. You’ll end up with perfect crisp golden roasties that are melting and fluffy on the inside.