Sunday, 2 January 2011

The BEST Roast Potatoes, without fail!

Making good roast potatoes, is not something that everyone can do, but if you follow these instructions, you'll not go far wrong. I have found that Maris Pipers work best for me, but King Edwards are also great. And if you cannot get goose fat, duck fat or even lard/dripping works wonders too.
These potatoes, freeze great once they are cold. Just put them in a freezer bag, then when needed whack them on a empty/dry baking tray and cook at 220c for 20 minutes and they are great! I also love them cold the next day.

  • 4-6 Largish Maris Piper potatoes.
  • Goose fat.
  • 2 tablespoons coarse semolina.
  • Sea salt.

1. Pre-heat your oven to the highest temperature available.
2. Peel potatoes, and leave whole, wash under cold water for a few minutes, then rest in a saucepan of clean cold water, for around an hour. Then cut into pieces that are all roughly the same size, try to make sure they have at least one big flat surface, and that they are not too small.
3. Place in a saucepan of cold water, and bring to the boil, then boil for a further 3-4 minutes until the outside is just soft. then drain in a colander, and leave them to dry in it for around 5 minutes.
4. Return to the empty saucepan, add 2 tablespoons of semolina, and place a lid or plate onto the saucepan, and turn upside down and shake gently a few times, to bash up the edges of the spuds, and evenly coat them with the semolina.
5. Add enough goose fat, that when it is melted it goes around 1cm high, into a high sided oven tray, and place in the oven, you need to get this fat really, really hot, so hot that it smokes.
6. Carefully, and I mean carefully, remove tray from oven, and gently place the potatoes evenly in one layer, making sure the flat edge is not face down in the tray, they may bubble and spit, so beware. Turn oven down to around 240c. Cook in the oven for around 25 minutes.
7. Remove from oven, then turn potatoes over so that the flat edge is on the bottom, and cook for around another 20 minutes until brown, and crisp all over. Remove, and sprinkle with a generous helping of the sea salt. Enjoy!

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