The Crispiest Roast Potatoes

सामग्री

When I shared my creamy Leek & Cabbage the other day - the only messages I got were about the roast potatoes! It has taken me YEARS to figure out getting them this crispy...so I thought I'd share my method

1) I always use Maris Piper potatoes

2) I place them in cold salted water, bring to the boil and simmer until just beginning to get tender.

3) drain the potatoes and give them a really good shake to fluff up all the edges

4) Place them on a cooling rack - this was a @Tomkerridge tip - or leave them in the colander like I often do to steam dry. You need them to be completely cool.

5) Heat the oven to 220C (or as close to this as you can if you're cooking other things.

6) forget about goose fat! Just use vegetable oil.

7) Heat a good couple of glugs of oil in the bottom of a thin roasting tin (enamel is brilliant for this) until spitting hot.

8) Tip in the potatoes, turn them over until coated.

9) Be very generous with the salt - sea salt flakes ideally.

10) Roast until crisp and golden, turning them over once in the pan and shaking them around in the hot oil.

Let me know if you've got any roast potato tips below! 👇 A x