As it's Sunday, I thought I'd talk you through the PERFECT roast potato.
I know this is one helluva statement, but believe you me, these really are the BEST roast potatoes in the world, tried and tested many many many times.
Potatoes
Goose/duck fat
Bulb of garlic
Rosemary
Malden sea salt flakes
My preference sways between King Edward or Charlotte potatoes, (as they're fairly resilient and won't fall apart when you par boil the), however, I usually make my mind up when I'm in the supermarket and can see the size and have a good feel/squeeze.
Being part Irish, I feel strongly that roast potatoes are of equal importance to the roasted meat joint or bird, so I always strive towards a generous mountain roast potates that are wonderfully golden and crunchy on the outside and soft and fluffy on the inside.
So let's start with your oven. (I'm a country gal and grew up with an Aga, so I often tend to forget to turn on the oven!). Make sure your oven is preheated to a nice hot 220 degrees celcius.
Empty a fair amount of goose or duck fat into a roasting tin. If you cannot get your hands on either goose/duck fat, sunflower oil will do.
Be sure NOT to use olive oil, as we need super hot oil to roast potatoes in, (this will ensure the potatoes are crispy but do not absorb the oil making them greasy and fatty), as olive oil does not get hot enough, and furthermore burns and your oven and in turn kitchen, will fill with smoke. I speak from experience.
Pick two, (or three if they're really lucky), large potatoes per person, of equal proportion.
Peel, and cut into two or three wedges.
Six smaller roast potatoes are always much better than two large ones - just think about all the extra crunchiness.
Place the potato wedges in cold, salted water, and bring to the boil.
When the water has reached this point, par boil the potatoes for 5 mins.
Drain the potatoes, and then return to pan to let any remaining water evaporate.
Goose/duck fat
Bulb of garlic
Rosemary
Malden sea salt flakes
My preference sways between King Edward or Charlotte potatoes, (as they're fairly resilient and won't fall apart when you par boil the), however, I usually make my mind up when I'm in the supermarket and can see the size and have a good feel/squeeze.
Being part Irish, I feel strongly that roast potatoes are of equal importance to the roasted meat joint or bird, so I always strive towards a generous mountain roast potates that are wonderfully golden and crunchy on the outside and soft and fluffy on the inside.
So let's start with your oven. (I'm a country gal and grew up with an Aga, so I often tend to forget to turn on the oven!). Make sure your oven is preheated to a nice hot 220 degrees celcius.
Empty a fair amount of goose or duck fat into a roasting tin. If you cannot get your hands on either goose/duck fat, sunflower oil will do.
Be sure NOT to use olive oil, as we need super hot oil to roast potatoes in, (this will ensure the potatoes are crispy but do not absorb the oil making them greasy and fatty), as olive oil does not get hot enough, and furthermore burns and your oven and in turn kitchen, will fill with smoke. I speak from experience.
Pick two, (or three if they're really lucky), large potatoes per person, of equal proportion.
Peel, and cut into two or three wedges.
Six smaller roast potatoes are always much better than two large ones - just think about all the extra crunchiness.
Place the potato wedges in cold, salted water, and bring to the boil.
When the water has reached this point, par boil the potatoes for 5 mins.
Drain the potatoes, and then return to pan to let any remaining water evaporate.
Put lid back on, and wearing oven gloves so as not to burn oneself, hold the lid down tightly and shake the potatoes vigorously. A nice little workout for one's bingo wings too!
When you take off the lid, you should see that potatoes will look a littled damaged and fluffy around the edges. This is exactly what we want.
Now remove the hot roasting pan from oven with care
Remember this is full of VERY hot oil.
When you take off the lid, you should see that potatoes will look a littled damaged and fluffy around the edges. This is exactly what we want.
Now remove the hot roasting pan from oven with care
Remember this is full of VERY hot oil.
Place pan on hot at medium heat, so it doesn't cool too much.
Remember we want to hot oil to sear the outer layer of the potatoes.
Start adding your potatoes, ensuring that you coat all the surfaces of the potatoes and remember to be careful of spitting oil. Nobody wants to see nasty pink blisters across the dining table.
Remember we want to hot oil to sear the outer layer of the potatoes.
Start adding your potatoes, ensuring that you coat all the surfaces of the potatoes and remember to be careful of spitting oil. Nobody wants to see nasty pink blisters across the dining table.
Place in the oven for 20 mins, after which turn the potatoes.
Return to oven for another 20 mins after which turn again.
Cut the bulb of garlic in half nestle in between the potatoes. Add whole sprigs of rosemary.
Return to the oven for a final 20 mins
Remove from oven, and drain off any excess fat on kitchen roll.
If you wish sprinkle with freshly rosemary and sea salt flakes . . . Serve with LOVE
Super yummy scrummy and just perfect..!!
You have made me very hungry by posting this! They are indeed delicious!
ReplyDeleteNow you can make them for Steffen.......xxxxx
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