Roast Potatoes For any Occasion
Roast potatoes make a great accompaniment for the good old Sunday Roast of course, but have you thought about using them in other dishes?
What about Mediterranean chicken and vegetables with some roasties on the side? A great one-pot dish accompanied by some crunchy roasted Maris Piper’s.
What Potato is Best For Roasting?
I prefer a Maris Piper for roasting purposes, but a King Edward is probably just as good. Any other potato can be used of course, but I have found that the Maris Piper fluffs up beautifully and crisps nicely on the outside too. Crispy outside, fluffy inside. Perfect!
How to Prepare Your Potatoes for Roasting
Boil your potatoes on a high heat for around five minutes first. Then turn them down to a medium heat and simmer for another five minutes. This should ensure that they are starting to become relatively soft. When you pour the water away, toss them in a colander and fluff up the outside. Be careful not to be too vigorous so as you break them up. When they are adequately dry, take them over to the work surface (still in the colander) over your empty pan.
Next, take a tablespoon of plain flour and coat the part boiled potatoes by gently moving them around the colander. Pop a tea-towel over them to help soak up excess moisture. leave for five minutes until starting to cool. Whilst your potatoes are cooling, add some goose or duck fat to a roasting tin and pop in the oven on a high heat for a couple of minutes.
Take out the roasting dish with your hot fat starting to bubble and very gently tip your potatoes into the dish. Be careful here, you don’t want to splash hot fat onto your hands. Pop the potatoes back into the over for 45 minutes on a high heat. Check after 25 minutes and turn your potatoes. They should be nicely crisp, brown on the outside and fluffy on the inside. If they are not quite to your liking, leave for a further 15 minutes on a slightly lower heat.
Voila! Beautifully crisp roasties. Serve with fresh roasted chicken, winter veg and a rich gravy.
