You only need four ingredients to make the most delicious roast potatoes – the type that has beautifully crunchy edges and is fluffy inside.
Gathering hundreds of five-star reviews, the BBC’s Good Food recipe for roast potatoes is said to be “perfect”.
One commentator said: “These potatoes are perfect every time.” Another added: “Should have left a five-star review a long time ago, as we’ve been using this recipe for years. Superb.”
Somebody else noted: “After years of both my wife and myself trying to get the perfect roast potato, we have finally conquered it using this recipe!”
Roast potatoes
Ingredients
- 1kg Maris Piper potatoes
- 100g duck or goose fat, or 100ml olive oil
- Two tsp flour
- Sea salt flakes, to serve
Method
Put a large roasting tin in the oven and heat the oven to 200C (fan 180C/gas six). Peel the potatoes and cut them into even-sized pieces.
Put the potatoes into a large pan and fill it up with water to skim over the potatoes. Add salt, then boil the water. Once the water reaches a full rolling boil, lower the heat and simmer the potatoes uncovered for two minutes.
Meanwhile, put 100g of duck or goose fat (or 100ml of olive oil) into the hot roasting tin and heat it in the oven for a few minutes.
Drain the potatoes in a colander, then shake the colander to fluff up the edges of the potatoes. Sprinkle the potatoes with two teaspoons of flour and shake again, then carefully put the potatoes into the hot fat, turning them round so they’re fully coated.
Spread them in a single layer making sure they have plenty of room, then roast the potatoes for 15 minutes, then take them out of the oven and turn them over.
Roast for another 15 minutess and turn them over again. Put them back in the oven for another 10 to 20 minutes. Once cooked, season with sea salt and serve.
