This foolproof recipe will ensure even first timers get crispy skins and fluffy insides. Make sure your roast potatoes are perfect for Sunday lunch or even Holiday dinner
Ingredients
- 1kg Maris Piper potatoes
- 100g duck or goose fat (for a luxurious taste), or 100ml/3½fl oz olive oil
- 2 tsp flour
- Maldon salt, to serve
Method
- STEP 1
Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
- STEP 2
Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
- STEP 3
Drop the potatoes into a large pan and pour in enough water to barely cover them.
- STEP 4
Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
- STEP 5
Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.
- STEP 6
Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
- STEP 7
Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
- STEP 8
Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.
- STEP 9
Spread them in a single layer making sure they have plenty of room.
- STEP 10
Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
- STEP 11
Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
- STEP 12
Scatter with Maldon salt and serve straight away.
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