On Nicky Corbishley’s blog Kitchen Sanctuary, she described how to make the best crispy roast potatoes. Known to be an essential staple of any roast dinner, there are many techniques people do to make sure their potatoes are the very best.
Homemade roasties can be a competitive field – would you argue that you can make the best roast potatoes? And does Nicky make hers like you do?
There has to be a crunch when you bite down into potatoes but the insides must also be fluffy, but how do you do it? Here’s how Nicky makes the “best crispy roast potatoes” to serve alongside a delicious roast.
Crispy roast potatoes recipe
- Serving: four people
- Prep: 10 mins
- Cooks in: 50 mins
Ingredients
- 1kg floury potatoes – such as Maris Piper or red-skinned Rooster potatoes
- 120g lard or duck fat (use vegetable oil instead for a vegetarian version)
- 1tsp Maldon salt
- 1tbsp fresh thyme leaves
Method
Preheat the oven to 220C fan (425F). Peel the potatoes and chop them into chunky pieces – approximately into two inches.
Place the potatoes in a pan and cover with cold water. Place on the hob on a high heat and bring to the boil, then turn down the heat and simmer for eight to nine minutes, until softened at the edges.
Meanwhile, place the lard (or goose fat if using) in a large roasting tin and place in the oven for 10 minutes until shimmering hot.
Drain the potatoes in a colander, and give them a good shake to really roughen up the edges.
Place the potatoes – using tongs – in the baking tin with the hot fat. Turn them over once to coat in the fat and then place them in the oven.
Cook for 30 to 35 minutes, turning once or twice in the last 15 minutes of cooking, until golden brown and crispy. Remove from the roasting tin and serve topped with a sprinkling of Maldon salt and some fresh thyme leaves.
One commentator, Jenny C said: “WOW. This actually works perfectly… the potatoes were the star of the show… absolutely spot on.”
Another, Nicholas Andrews agreed: “I make the best roast potatoes ever and this is exactly what I do.” Somebody else noted: “I love par-boiling then roasting the potatoes! Such a great technique… they were fluffy yet crispy at the same time.”
Jo Vanderhelm said the recipe made the “perfect potatoes” that she and guests wanted to savour.
