In search of the perfect roast potatoes ....
The delicious. team put three alternative techniques to the test.
THE POLENTA VERSION Q:
Does polenta make roasties extracrispy?
WHAT WE TRIED After parboiling (as in our classic recipe – see below) we turned the potatoes in hot olive oil (not extra-virgin) and sprinkled over 2 tbsp polenta. We tossed them well to coat, then cooked them as in the classic version (see below). VERDICT Although the polenta added crunch, we found it also dried out the potatoes but without imparting any extra flavour. We created another version, adding extra seasoning and some finely chopped rosemary to boost the taste, but despite this, neither version of the polenta roasties was good at soaking up gravy, which is essential in our book.
SCORE 2/5
THE SKINNY VERSION
Q: Does fat equal flavour?
WHAT WE TRIED We wanted to create a tasty but lower-fat version so you can still indulge in the full-on Sunday roast, even when you’re watching the calories. We parboiled the potatoes as in the classic recipe, but swapped the 75ml vegetable oil for a few sprays of cooking oil spray. VERDICT The potatoes were crisp and had some of that all-important crunch, but the most striking difference was the colour: the roasties lacked that appealing golden hue and, ultimately, the flavour that comes from being cooked in a generous amount of fat. SCORE 3/5
THE FAFF-FREE VERSION Q:
Do peeling and parboiling make a difference?
WHAT WE TRIED We cut the unpeeled potatoes into large chunks, tossed them (without parboiling) in a few tablespoons of vegetable oil (not preheated), then roasted them at the same temperature as in the classic recipe.
VERDICT The potatoes took a bit longer to crisp up, so the oven time increased to 1 hour (from
45-55 min). The roasties had great flavour with a smooth, creamy texture, but they weren’t quite as crunchy as the classic version. This is because roughing up the edges after parboiling creates a bigger, more uneven surface area, which encourages the oil to cling to the potatoes and crisp up better in the hot oven. This version is a timesaver, though – and there’s only one pan to wash up.
SCORE 4/5
THE VERDICT: There’s no need to mess with the classic version unless you’re looking for something to ring the changes. The classic recipe is tried and tested and produces a tray of golden, sizzling, crispy wonders every time. • For our classic recipe, search for ‘perfect roast potatoes’ at deliciousmagazine.co.uk