Roast potatoes are one of the classic side dishes to accompany a roast beef dinner, but they can be tricky to get right. In this article, I’m going to share my tried-and-true method for making perfect roast potatoes – fluffy on the inside and crunchy on the outside – every time! Read on for all the tips and tricks you need to make your own delicious roast potatoes.
When it comes to roast potatoes, there are a lot of different ways to make them. Some people like to add herbs and spices, while others prefer to keep things simple with just salt and pepper. However you like your roast potatoes, there are a few key tips that will help you get the perfect results every time.
First of all, it’s important to choose the right type of potato. For fluffy, light roast potatoes, you’ll want to use waxy varieties like Yukon Golds or Red Bliss. If you’re looking for something with a little more crunch, then go for starchy potatoes like Russets.
Once you’ve selected your potatoes, it’s time to get them ready for roasting. The key here is to cut them into even-sized pieces so they cook evenly. If they’re too small, they’ll dry out and become overcooked; too large and they won’t get crispy on the outside. Aim for pieces that are about an inch or so in size.
After cutting up your potatoes, place them in a large pot or bowl and cover them with cold water. This will help remove any excess starch from the surface of the potatoes and ensure that they’ll get nice and crispy in the oven. Let them sit in the water for at least 15 minutes before draining them well.
While the potatoes are soaking, preheat your oven to 400 degrees Fahrenheit. Once it’s up to temperature, add some oil to a baking
There are plenty of reasons to try this recipe – not least because it’s absolutely delicious! But if you need more convincing, here are a few more reasons why you should give it a go…
1. It’s easier than you think! Though roast potatoes might seem like a bit of a hassle to make, this recipe is actually very straightforward. So even if you’re not a confident cook, you can still achieve great results.
2. You can tailor it to your own taste. Love garlic? Add an extra clove or two into the mix. Prefer rosemary to thyme? Swap them out in the recipe. It’s totally up to you!
3. Roast potatoes are the perfect side dish. Whether you’re serving them with Sunday lunch or as part of a bigger spread, they’re sure to complement any meal perfectly.
4. They’ll impress your guests! Homemade roast potatoes always go down well with family and friends – trust us, they’ll be asking for your recipe before they’ve even finished their plateful!
5. leftovers make a great lunch the next day! If you find yourself with any leftover roast potatoes, simply reheat them in a frying pan.
Tips:
There are a few key things to keep in mind when making roast potatoes to ensure they turn out perfectly every time. First, be sure to choose the right type of potato. For fluffy, creamy potatoes, Yukon Gold or Russet potatoes are best. For more firm, waxy potatoes, try red potatoes or new potatoes.
Second, cut the potatoes into even pieces so they cook evenly. Third, use plenty of oil or butter – this will help to create a crisp, golden exterior. Finally, don’t forget the seasoning! A little salt and pepper goes a long way in bringing out the flavor of the potatoes.
following these simple tips, you’ll be on your way to making the perfect roast potatoes every time!
Conclusion & Recipe:
When it comes to roast potatoes, there are a few key things to keep in mind. First, be sure to choose the right type of potato. Second, cut the potatoes into even-sized pieces. Third, use plenty of fat. Fourth, don’t overcrowd the pan. Fifth, roast the potatoes at a high temperature. Sixth, flip the potatoes halfway through cooking. Seventh, season the potatoes with salt and pepper. Eighth, remove the potatoes from the oven when they’re cooked through and crispy on the outside.
Now that you know how to make perfect roast potatoes, put these tips to good use and enjoy!
Crispy Roast Potatoes Recipe
Ingredients
- 2 1/4 lb 1 kg floury potatoes - Maris Piper and red-skinned Rooster potatoes
- 1/2 cup 120g, lard, or duck fat. You can substitute vegetable oil for a vegetarian version.
- 1 teaspoon Maldon salt
- 1 tbsp fresh Thyme leaves
Instructions
- Preheat the oven to 220C/425F
- Cut the potatoes into chunky pieces that are a bit larger than a pingpong ball (approx. 2 inches/5 cm).
- Cover with cold water and place in a saucepan. Place in a pan and cover with cold water.
- Place the lard (or any other fat you prefer) in a large baking tin. Bake for 10 minutes or until the butter is melted.
- To roughen the edges, drain the potatoes in a colander If a few potatoes break apart or appear too fluffy, don't be discouraged. They will absorb fat better and be crispier if they are more fluffy.
- Place the potatoes in the baking tray with the hot fat. Turn the potatoes over to coat with the fat. Then, bake in the oven.
- Cook for between 30-35 minutes. Turn once or twice during the last 15 minutes to make sure it is crispy and golden brown.
- Take the roasting pan out of the oven and sprinkle with Maldon salt.
