I’m taking you back into my archives for an absolute classic, perfect roast potatoes that I have been perfecting them for years. The result is this recipe, which we firmly and un-humbly believe will deliver the greatest roast potatoes you’ve ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor.
First off, parboil the potatoes for about 10 minutes in salted boiling water. Drain them and then a bit of a toss on the colander will fluff up the edges a bit more. Next, you need the fat, extra virgin oil is the healthiest option and will give you a lovely golden crunch. Or you could use butter for a slightly thick, sweeter crunch.
The key is always to do them in a single layer in the roasting tray and give them a good seasoning with salt and pepper. Cook them for half an hour at about 190 degrees Celsius until about lightly golden. After an hour, your potatoes will be ready and you can use the bottom surface of your masher to just squash them a little bit, make sure you give this a try and you won’t regret it.
Along with the maximum crunch factor you want maximum flavor. First up, we have some rosemary. Coat that with a drop of olive oil and a splash of vinegar. The vinegar will totally cook away but it’s going to give the potatoes like a kick, you can also use some sage, garlic and clementine zest.
Once you’ve done that, pop them in the oven for 25 to 30 minutes or until perfect to your eyes. And then when you see those babies and taste them, they will be the best roast potatoes you will ever taste in the world. This is the perfect roast potatoes recipe out here and you have to try this.
- 1.5 kg Maris Piper potatoes
- 1 bulb of garlic
- red wine vinegar
- 3 tablespoons olive oil
- 1 bunch of fresh rosemary
- 50 g unsalted butter
- 1 bunch of fresh sage
- 1 clementine
- 2 tablespoons goose fat
- 1 bunch of fresh thyme
- 2 fresh bay leaves
- Preheat the oven to 190ºC/375ºF/gas 5.
- Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
- Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
- Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
- At this point, you need to decide which flavor combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
- Toss the potatoes in the fat then roast for 30 minutes, or until lightly golden and three quarters cooked.
- Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
- Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs.
- If opting for flavor combo 2, peel in a good few strips of clementine zest with a speed-peeler – you won’t eat these but they’ll add amazing flavor.
- Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
- Add your chosen flavor combo to the potatoes and give the pan a good shake.
- Pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious.
- Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in