- Floury potatoes
- Animal based solid fat e.g. goose or duck fat, lard, dripping
- Sea salt
- Again potato selection is all important and almost everyone agrees that there really is no substitute for a floury potato when making roasties. The choice of fat may be contentious but in my experience I’ve never managed to get as good a result when using plant based fats such as olive or vegetable oils, as they just don’t seem to give as crispy a finish. But this is just a personal opinion and if you are following a plant based diet then do please go with the vegetarian alternative. I have yet to try coconut oil and some chefs I have spoken to have had good results with it and many still swear by olive or rapeseed oil.
- Preheat the oven to 200oC.
- Peel and cut the potatoes into even sized pieces. It doesn’t matter if you like large ‘fluffy in the middle, crunchy on the outside’ or ‘almost all crunch’, as long as they are all even.
- Boil in salted water till ¾ cooked. Drain well and put back in the pan and cover with a lid. Shake gently so the outer potatoes start to ‘fluff up’, this is where the fat will gather and make the potatoes crispy. Be careful not to over shake the potatoes and end up with mash (particularly with Mayan Gold which are delicious but fragile)
- Heat the fat in a roasting pan till smoking. Pour the potatoes into the hot fat and turn with a spatula till well coated. Season well with sea salt and put back in the oven. Cook for at least 25 mins undisturbed. Remove from the oven and turn gently with a spatula to make sure they colour evenly. Place back in the oven for approx. 30 minutes until golden brown. Depending on the size you cut the potatoes you may need slightly less or slightly longer.