The Best Roast Potatoes recipe. Perfectly crunchy on the outside and soft and fluffy on the inside. Roast Potato perfection in a few easy steps.
Switch your oven onto 220°C/425° F/Gas Mark 7
I start with peeling and cutting the bigger potatoes into large triangle shapes. It is how my mother made them and something that I cannot change but feel free to mix the shapes up.
I then parboil them covered in plenty of water in a large saucepan. I do this until they are seriously soft around the edges. This takes about 8 minutes on a medium heat.
Care does need to be taken here as you do not want them to be too soft right the way through otherwise they will break completely up when you shake them. So I keep checking how soft they are after 5 minutes with a fork.
Whilst your potatoes are parboiling put your large roasting tray and fat in your hot oven. It needs to be in the oven at least 10 minutes before the potatoes go into it.
Drain the potatoes carefully in a colander and leave for 5 minutes to lose most of the steam.
Tip them back into the saucepan and cover with the lid. Shake with your hand on top of the lid for about 5 seconds. Have a look in and see if the edges are fluffy enough. Repeat if not.
Remove your roasting tray carefully and place on top of a medium heat just to keep the heat on the go. If this is too difficult then just work quickly on a work surface.
Obviously the tin will be crazy hot and the fat will spit so take the necessary precautions to protect your work top and yourself.
Turn the potatoes in the fat. I use a couple of teaspoons to do this. You want each potato to be well covered.
Put them in the oven and allow to sizzle away for about 35 minutes, turning once in the last 10 minutes of cooking to really get a fabulous golden brown all over.
Remove from the oven and either serve immediately from the tray or put in a warm serving dish. If you leave them at all in the tray, after a minute or so they will start to absorb too much fat.
Apply To Face Soon To Be Asleep On The Sofa.
I have adjusted the nutrition value for only approx two thirds of the fat used. This is because not all the fat is absorbed by the potatoes.