I’ve posted about making crispy roast potatoes before (then inadvertently deleted all the photos!) and it’s been one of my most visited posts over the years; this is a newly revised version, with only a slight amendment. I use this method week in, week out, it works!
The best potatoes to use are ‘floury’ potatoes, as opposed to waxy. In the U.K., I use Maris Piper potatoes.
Preheat the oven to 200C fan.
Peel the potatoes, cut them into even sized chunks, ensuring some flat edges
Place them in a large saucepan and cover with water
Bring the water to the boil then turn the heat down enough for the pot to continue to boil for a good 5 minutes, a bit longer is fine, this is just to par boil the potatoes though, not completely boil them
Then drain the potatoes and – this is the key – keeping them in the saucepan, hold a lid over the pot and give them a good shake to break up the outsides of the potatoes, basically rough them up a bit
Then leave the potatoes to one side to cool in their own steam. You can leave them for as long or as short a time as you like, they can cool completely or just a bit.
During this time, pour a shallow layer of oil of your choice – I use rapeseed oil, it’s a lovely light oil and perfect for roasting potatoes – into your roasting tin and put it into the top of the oven to heat up for about 10 minutes
When the oil is very hot, add the potatoes to the pan carefully, I do it one by one with tongs. Be careful not to splash yourself with hot oil
Put the pan back into the top of the oven for 40-60 mins depending on the size of the potatoes
Halfway through, take the pan out and baste each potato with hot oil again, then put them back into the oven
And watch them crisp up 🙂
These will be coming to this week’s Fiesta Friday, are you…?