The perfect roast potatoes - crisp and crunchy on the outside, fluffy on the inside. Follow my step by step method for perfect roast potatoes every time. I could only find duck fat at the last minute, but that worked well. Author: Erren Hart Published: 11/30/2018 Last Updated: 10/30/2020. I convinced my American friends to try these for Thanksgiving dinner last week and they were a smash hit! The size of the potato pieces will have a big impact on the outcome. Recipe from Good Food magazine, December 2006. No fancy tricks or high maintenance steps required! With the masher increase the surface the potato has on the bottom of the pan. I leave them to rest at this stage. I’ve cooked potatoes in goose fat but with varying degrees of success. Written by Paul Published on 07/01/2021 Updated on 07/01/2021 in Mains, Dips and Sides, Christmas. Sometimes, I load them up with some sour cream, chives, dill, flaky salt and pepper for a variation we could call ranch potatoes. Pour enough olive oil into the pot to coat the potatoes thoroughly, add the herbs and salt and shake vigorously until the potato edges are fluffed up and the herbs and salt are covering the potatoes evenly. Preheat the oven to 250°C/230°C Fan/gas mark 9/500°F. Shake the potatoes around to coat them well and, with the lid clamped on, give the pan a good rotate and the potatoes a proper bashing so that their edges fuzz and blur a little: this facilitates the crunch effect later. Pour it off and discard. "The secret is to break down the starch on the surface of the potato and rough them up a bit to maximise their surface area by par-boiling them and giving them a good shake," their expert explained. Next, add some herbs. I recently tried Inca Bella potatoes to roast like this, they where amazing. Put the fat into a large roasting tin and then into the oven to heat up, and get frighteningly hot. My preferred potatoes … 20–30 minutes should do it. However, we use a metal colander to rough up potatoes after par boiling and turn the oven up higher to heat the oil and for the first 10 minutes of cooking the potatoes, then turn down to 250C. Give them a final 20 mins in the oven, by which time you should have perfect roast potatoes. Tip into a saucepan, cover with cold water, then bring to the boil. Half-fill a pan with cold water, adding 5g salt for every litre of water. Thank you {% member.data['first-name'] %}.Your comment has been submitted. PERFECTLY CRISPY, crunchy exterior. Peel the potatoes and cut in half; if very large, cut into quarters, or leave whole if they are small. How to stun your French friends ... roast potatoes. https://www.bonappetit.com/recipe/perfectly-roasted-potatoes If the oven’s hot enough, they may well not need more than about 25 minutes a side; but it’s better to let them sit in the oven (you can always pour off most of the fat) till the very last minute. They’re also great with a drizzle of Easy Green Goddess Dressing.. Bottom line, you can’t go wrong with these roasted potatoes. Step by Step Perfect Roast Potatoes. I suggest chunks of about 1″ each (or up to 4″ square), because it will provide the best crunch to fluffy potato ratio. Read our disclosure policy. Roasted Vegetable Frittata. The Road to the Perfect Crispy Potato Recipe I’m not even sure how this started — it probably had something to do with the lack of commercial deep fryer in my house — but I made this potatoes recipe over and over to achieve the perfect degree of crispiness and fattiness that would rival the most gourmet of pomme frites . If you don’t, you’ll need to have preheated the oven earlier! Eh là je me dis ces roasted potatoes ont l'ai délicieuse, allez je me lance. Now, I definitely don’t make roast potatoes this way every time – they’re a bit more labour-intensive than my usual method. 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