Classic roast potatoes can make or break a roast dinner, so even though everyone has their own preferences, here’s a ‘how-to’ to get you started!
- Peel the potatoes. Cut larger ones into quarters and smaller ones in half so that they are all roughly the same size.
- Preheat the oven to 220˚C/200˚C fan/gas mark 7. Place about four tablespoons of fat into a roasting tin and place in the oven as it heats so that the fat gets very hot. Goose fat makes the best roast potatoes; alternatively, use duck fat, beef dripping, lard, vegetable oil or olive oil.
- Place the potatoes in a saucepan. Cover with cold water, add a sprinkle of salt and bring to the boil over a high heat. Once boiling, lower the heat and gently simmer for 10 minutes, making sure you do not over cook — the potatoes should still be firm with just a slight tenderness.
- Drain the potatoes in a colander. Turn off the heat on the hob, return the potatoes to the pan and place the pan over the hot hob for 30 seconds so that they steam dry, gently shaking to fluff their outsides.
- Carefully tip the potatoes into the hot fat in the roasting tin. Turn each potato to coat with the hot fat. Return the roasting tin to the hot oven and roast for 35-45 minutes until golden-brown and crisp, turning the potatoes after 25 minutes or so.
If you’re eager to try out a variation on roast potatoes, these Jacket Roasties with rosemary and Parmesan are sure to impress.