Roast Potatoes

A Sunday roast is not complete without a roast spud or two or maybe three; follow our guide to get the best roast potatoes, crisp on the outside and wonderfully fluffy in the middle.

To start you need to get the right variety of potato; Maris Piper is our spud of choice as it is a good all rounder that can be used for not only roasties but for mash and chips, this suits our needs well.  There are however hundreds of varieties of potatoes available so find the one which works the best for you.

Pre heat the oven to 200 oC

To make a great roastie start by washing, peeling and re washing your potatoes, then cut into large roast potato shapes, if your potatoes are small you can leave them whole.

Next place into a pan with cold salted water and bring up to the boil, allow to boil for approx. 10 minutes until the outside of the potatoes start to give but should still be quite firm in the middle.

Drain into a colander and place the colander back on top of the empty hot pan and allow to steam dry for a couple of minutes.  Next shake the colander to ruffle the edges of the potatoes, this is the important step to get a really crisp outside.

In a tray heat the oil of your choice; for meat eaters duck or goose fat is the best option followed by beef dripping these give a great meaty flavour to the potatoes.  For non meat eaters you can use a bog standard vegetable oil or for more flavour why not try using extra virgin rapeseed oil, this will give it a slightly nuttier flavour or even a tangy olive oil.  Our method is for a plain crisp roast potato but you can add a variety of herbs for added dimension and flavour.  If you were having a Roast Lamb dinner why not add some rosemary and garlic to complement your meat.  Very carefully place the potatoes  (and herbs if using) into the hot oil, season and coat the potatoes in the hot oil.

Place into the oven for approx. 20-30 minutes until golden brown and crispy on the outside.  Remove from the oven and enjoy!