THE POTATO Maris Pipers are best because they produce the perfect balance between fluffy, soft insides and crisp, shard-like exterior.
BOILING FROM COLD WATER Bringing the potatoes to the boil from cold water ensures that they are evenly parboiled from the inside out. This stops the outer edges from collapsing when they’re in a hot oven.
HEAVILY SALTED WATER The potatoes will soak up the cold salted water before they start to cook – salt draws excess starch from the potatoes, ensuring maximum crispness.
COOLING AFTER PARBOILING When the potatoes are roasted from cold they will have set and stopped cooking, and excess moisture from the boiling process will have evaporated. So when cooked in hot fat the outside will have a headstart and become perfectly crisp while maintaining that delicious fluffiness inside.