HOW TO MAKE PERFECT ROAST POTATOES
Find out how the delicious. team achieve perfect roast potatoes every time… plus how to shake up the classic recipe.
INGREDIENTS
• 75ml vegetable oil (we used Essential Waitrose Vegetable Oil – or swap for 5 tbsp goose fat from a jar)
• 2kg floury potatoes (we recommend maris piper)
METHOD
1. Heat the oven to 200°C/180°C fan/gas 6. Pour the oil (or goose fat, if you choose to use it; see above) into a large roasting tin and put in the oven to heat up.
2. Peel the potatoes and chop into large even chunks (about 5cm). Put in a large saucepan and cover with cold water. Add a generous pinch of salt, then set over a high heat and bring to the boil. Simmer for 4-5 minutes until just tender around the edges.
3. Drain the spuds well, then return them to the pan, put on the lid and give the pan a good shake to rough up the edges. Remove the lid and leave the potatoes to steam dry in the pan for a few minutes. Take the roasting tin of hot fat out of the oven, then use a pair of tongs to carefully transfer the potatoes one by one to the hot fat, turning each one to coat it on all sides as you go.
4. Roast for 45-55 minutes, turning once or twice during cooking. Season with salt and serve.
OTHER IDEAS TO TRY…
• CUT THE WASTE Don’t chuck the potato peelings. Toss them in a splash of oil and add them to the roasting tin for the last 20 minutes of the cooking time for a cook’s perk.
• ADD SOME UMAMI 10 minutes before the end of roasting, toss the potatoes in a spoonful or two of Marmite or miso for an umami kick. Or add some fried smoked bacon lardons to the tin 5 minutes before the end of roasting.
• SPICE IT UP Toss the potatoes in a pinch of paprika or curry powder immediately after parboiling and roughing up, before you tumble them into the hot fat, then sprinkle over fresh coriander to serve. Or try adding 2 tbsp fresh curry paste, harissa, chipotle paste or spicy Korean gochujang for the last 10 minutes of cooking.
• GO WAXY Swap the maris pipers for new potatoes. Don’t bother peeling or parboiling, just pierce them, then toss in oil and roast for an hour with a handful of bashed garlic cloves until tender and crisp.
• BAKE EN PAPILLOTE Toss wholenewpotatoesinoil,sprinkle with salt and pepper and wrap in a parcel of baking paper, sealing tightly. That way they steam while roasting for a creamy, tender result.
• FREEZE AHEAD Once parboiled, cool the potatoes, then toss them in a few spoonfuls of vegetable oil. Spread out over a tray and freeze for 6 hours until solid, then pack into food bags. Roast them from frozen, putting them straight into the hot oil and adding an extra 10-15 minutes to the cooking time. It’s a great way to get ahead at Easter, Christmas or for any other big meal.
Tips from the expert team at delicious.
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