Roast Potatoes

I have been persuaded to give up the secrets that go into my Roast Potatoes. 

roast-potatoes

OK, I’ll talk! This has nothing to do with rotisseries or BBQ’s.  This is about producing the best roast potatoes from your oven.  Even though I say it myself, my roast spuds are the best.  However, I’m not going to take any credit for that as it comes from being taught by my mother, who was also taught by her mother. I’ve listened to too many chefs, who have only produced confusion in an effort to put their own “take” on how to deliver the perfect roast potato. The fact is that the traditional way is the best. But here’s the biggest secret of all – TLC. Tender, loving care.  You need to put in some effort and not just bung the potatoes into the oven and leave them.  So, here we go.

Ingredients:

Maris Piper Potatoes
Goose fat (at room temperature)
Salt and pepper

Method:

Peel the potatoes and cut them into large, equally sized spuds, plus use individual potatoes of roughly the same size.  I usually allow 4 spuds per person.  As they cook, they will lose moisture content, so If you make them too small, you’ll end up with solid little spuds.  Follow this recipe and your spuds will be golden and crispy on the outside and soft and tender inside.

Turn your oven on to 180 degrees (fan assisted) and set the oven so that your baking tray will sit in the middle.  This makes the oven nice and hot for the spuds when they go in.

Place your peeled spuds in a large saucepan, cover them with cold water and add a little salt.  Now turn on the heat and bring the spuds to the boil.  Test the spuds by gently resting the point of a sharp kitchen knife into one of them.  If the tip sinks into the potato, turn the heat off.  Otherwise keep them boiling for no more than 5 minutes. Test every minute with your sharp knife until the outside of the spuds soften.

Now this next bit is crucial.  Drain the potatoes, replace the saucepan lid and with a tea towel holding the lid, shake the spuds vigorously.  The edges should fluff up.  Pour the goose fat into your baking tray.  (It must not be heated).  Tip your spuds into the baking tray and move them around so that there is space between each individual potato.  Baste each potato individually with the goose fat (use a spoon).  Finally, lightly sprinkle salt and pepper over all the potatoes.

Place your baking tray into the oven and set a timer for 20 minutes.  After 20 minutes, take the potatoes out.  Turn each one individually, baste them again, then add another light sprinkle of salt and pepper.  Repeat this process every 20 minutes.  You will find that some potatoes at the rim of your baking tray are more advanced in the cooking process.  Swap them around for spuds from the middle.  Keep doing this during each baste. The total cooking time should be about 1 hour 30 minutes.  RESULT – THE BEST ROAST POTATOES IN THE WORLD.

To download and print a copy of this recipe please click this pdf link:  pdf  roast-potatoes