Roast potatoes aren’t just for Christmas. If you are a Sunday Roast fan like myself, this simple recipe will deliver every time for you!
A perfect roastie for me has to be golden brown, a little crunchy on the outside and perfectly soft in the middle. To achieve this, there are several important elements – parboiling the potatoes a little before roasting, stirring them well to roughen them and adding them to already heated goose fat. You can use oil if you need a vegetarian alternative, but goose fat makes the tastiest roast potatoes if you ask me! Here is how I make my perfect roast potatoes. If you are cooking for fewer people, just reduce the amount of potatoes and goose fat. For about 4-6 people, 1 kg of potatoes and 50g of goose fat should be sufficient.
Perfect Roast Potatoes
Serves 8 – 10 | Prep 15 minutes | Cook 45- 55 minutes
Easy | Meat free | Dairy and Gluten-free
- 2kg floury potatoes (Maris Piper or King Edward), peeled and cut into chunks;
- 100g goose fat (or 100 ml sunflower or vegetable oil);
Preheat the oven to 220C|200C fan| gas mark 7. Heat a large roasting tray in the oven. Bring a large pan of lightly salted water to the boil and parboil the potatoes for 5 minutes. You might have to do this in batches. Drain in a colander and leave to steam for 5-10 minutes. Meanwhile, put the goose fat or oil in the hot roasting tin and return to the oven.
Give the potatoes a good stir or shake in the pan, to roughen the edges and make them slightly fluffy. Remove the tin from the oven, carefully tip in the potatoes and turn them over until evenly coated. Make sure they have plenty of space to brown properly. Return to the oven and roast for 40-45 minutes until crisp and golden. Drain the potatoes on kitchen paper, season and serve.
Get ahead: You can parboil the potatoes a few hours in advance and leave to cool in a colander. Make sure you shake them and roughen them at that point, and set aside until you need them later in the day.