Our Best Roast Potato Recipe - crispy!

Posted on June 15, 2008 
Filed Under Cooking & Recipes, Video

No Sunday Roast dinner - be it beef, pork, lamb or chicken is complete with the perfect crispy roast potato ( or ’spud’ as the British say). So first, choose your potato:

Best potatoes for roasting are floury ones such as a Russet or King Edward or Maris Piper rather than the more waxier varieties.

Parboil for around 5 minutes ( depends how large you cut them up after peeling) make sure all the water is poured away and let them stand for a while so that even more water is release, in the form of steam.

Then the all important ’shake’ to fluff the outsides for a crispy, crunchy skin. I also add some seasoned flour to the potatoes before shaking them and a friend of mine swears by adding ground tapioca at this stage.

Rather than using lard, butter or oil I prefer to use goose or duck fat for a superior tasting roast potato. If cooking to go with an al fresco lunch I’d more likely use olive oil and throw in a handful of chopped fresh rosemary halfway through the roasting process.

As in the video do make sure your oil or fat is nice and hot before adding the fluffed up and seasoned spuds! Turn in the oven as often as required for a nice all over crispiness, avoid cooking in the same dish as the meat as the liquid released from the joint will cause them to boil rather than roast.

Comments

Leave a Reply