Hands down the best part of Christmas lunch, or any roast for that matter, the roasties. Mark Broadbent’s knock out recipe & method will get you perfect roast potatoes every time. And you won’t want to stop eating them. Trust us.
What you’ll need:
(for 6 as a side & maybe a few for leftovers!)
2.5kg floury potatoes, such as Maris Piper’s, Spunta’s or Lover’s
3 large tablespoons of duck or goose fat, or beef dripping (enough for shallow frying)
Garlic cloves & fresh soft thyme sprigs (optional)
- Preheat your oven to 180 degrees.
- Peel & cut potatoes into even chunks & wash potatoes until water is clear.
- Put in a saucepan, cover with cold water & a good pinch of sea salt.
- Bring water to the boil, skim off any foam, then turn the heat down to a simmer for 8-10 mins.
- While the potatoes are simmering, put your beef dripping, duck or goose fat onto your roasting tray and place in the oven to get the fat really hot (will only take a couple of minutes – be careful not to burn).
- Strain potatoes into a colander & let the steam drift off for a few mins, then shake the colander to really roughen up the edges of the potatoes. Tip: use a whisk or fork to really break up the edges, this creates a ficelle surface all over the potatoes & is the key to crunchy potatoes!
- Pull your baking tray out & place each potato carefully into the tray. Be careful not to pour all your potatoes in at once as you will get splashed with hot fat!
- Shallow fry the potatoes on the stove for a couple of mins, to start them off.
- Turn all your potatoes in the fat to cover them, sprinkle with salt and place in the oven.
- Let them cook for about 45-60 mins, turning the potatoes every 10 mins or so to achieve an even golden colour & crunchy texture.
- With 10 mins to go, add more sea salt & if you want to add some flavour, add skin on garlic cloves, crushed with the flat part of your cooks knife & branches of soft thyme
(p.s. if you’re vegetarian, the fat can be substituted with 100ml plain or pomace olive oil, following the same process!)