Today I’m going to show you how to make perfect crispy roast potatoes. [Music Plays] Welcome back to our kitchen where we show you how to make delicious family friendly recipes. Roast potatoes are a must for any roast dinner and today I’m going to share with you my hints for getting perfect roast potatoes that are crispy on the outside and fluffy on the inside.
We’re going to start by preheating the oven to 220 °c or 425f. Peel and chop a kilo or two and a quarter pounds of potatoes into chunky pieces that are a little bit bigger than a ping-pong ball, about two inches or roughly five centimetres across.
You want to use a flowery potato such as Maris pipers or I prefer these red skinned rooster potatoes. Place in a pan and cover with cold water. Turn the heat up to high and bring to the boil then turn down the heat and simmer for ten to eleven minutes until softened at the edges.
Whilst the potatoes are simmering you want to add 120 grams or half a cup of lard to a large roasting tin, or you can use goose fat for a special occasion, you’re looking for a fat that’s got a high smoke point.
If you’re cooking for vegetarians then use vegetable oil. Place the tray in the oven for 10 minutes until the oil is shimmeringly hot. After the potatoes have been cooking for 10 or 11 minutes then we’re going to drain them using a colander, give the colander a really good shake to ruffle up the edges of the potatoes, don’t worry if some of the potato is break apart or they look overly fluffy when you’re giving them that really good shake the fluffy they are the better they’ll absorb the fat and the crispy of those rose potatoes will be.
It’s also a good idea to put a jug in your sink to catch them on a potato water when you straighten the potatoes so you can use it for your gravy later. Carefully place the potatoes using tongs into the baking tin with the hot fat, turn them over once to coat them in the fat and then place in the oven.
Cook for 30 to 35 minutes turning once or twice in the last 15 minutes of cooking until golden brown and crispy. Remove from the roasting tin and serve topped with a sprinkling of malden salt and some fresh thyme leaves.
And that’s how you make the best crispy roast potatoes, perfect for your Sunday dinner. [Music plays]