my ideal roast potato has got to be
really fluffy loads of flavor salty
crispy it’s so crucial to really focus
in on the simple things in life to make
something simple really be outstanding
potatoes are essentially made of two
things
starch and moisture I’m using Maris
Piper potatoes which are often described
as flowery for their medium to high
starch content I’ve peeled and quartered
them ready to parboil so first up I’m
gonna preheat my oven to 200 degrees
Celsius place my potatoes in a large pan
cover with cold water and 1 teaspoon of
salt I’m gonna bring the water to a boil
and part boil for 7 minutes parboiling a
medium starch potato releases more
gelatinized starch than a lower stock
density potato this will help create the
crunchy potato surface I’m after I’ll
know my potatoes are ready when they go
a bit furry and flaky on the outside so
when potatoes are ready to drain and I’m
going to give them a good shake in the
colander to roughen the edges I then
leave the potatoes to steam for 5
minutes removing some of the excess
water stored within the potato from the
boiling process as my potatoes are
steaming I’m going to prepare my I’m
using goose fat and vegetable fat for my
ultimate roast potato goose fat has
stacks of flavor but on its own it can
be really rich I’m adding some vegetable
fat to the mix because it’s gonna
lighten it up and it does give it a much
crispier outer layer too I’ll eat my
fats in the oven for 5 minutes
I want the oil to be bubbling when I
take it out to instant and crisp up the
outside of my potatoes make sure the fat
so it’s hot as possible once the other
heats in the oven I’m gonna pop them
back onto a hob to keep the trade really
roasting I’m tipping my drained and
steamed potatoes as the tray making sure
that the potatoes are evenly distributed
and using two spoons to make sure they
covered in all of that fat now I’m going
to add a couple of garlic bulbs and some
fresh rosemary just to really boost that
flavor
so now your potatoes are ready to go
into the oven then is cook for 50
minutes you need to make sure you take
them out halfway through and give them a
turn so they cook really evenly so it’s
time to serve them what we need to do is
get rid of that excess fat so I’m just
gonna drain the potatoes on some kitchen
paper and make sure that they’re blotted
thoroughly to get rid of this oil next
stuff I’m gonna sprinkle on some sea
salt which will draw out any extra
moisture and bringing that last extra
bit of crisp Enis I mean honestly just
look at the surface of that potato
I can’t think back to a Sunday growing
up when I didn’t have a roast dinner and
no roast dinner is good unless you’ve
got fantastic roast potatoes
give these a go at home and share your
pictures with a hashtag love your
kitchen okay so I’m just going to have a
tiny bit of alone time with these guys
so go
really fluffy loads of flavor salty
crispy it’s so crucial to really focus
in on the simple things in life to make
something simple really be outstanding
potatoes are essentially made of two
things
starch and moisture I’m using Maris
Piper potatoes which are often described
as flowery for their medium to high
starch content I’ve peeled and quartered
them ready to parboil so first up I’m
gonna preheat my oven to 200 degrees
Celsius place my potatoes in a large pan
cover with cold water and 1 teaspoon of
salt I’m gonna bring the water to a boil
and part boil for 7 minutes parboiling a
medium starch potato releases more
gelatinized starch than a lower stock
density potato this will help create the
crunchy potato surface I’m after I’ll
know my potatoes are ready when they go
a bit furry and flaky on the outside so
when potatoes are ready to drain and I’m
going to give them a good shake in the
colander to roughen the edges I then
leave the potatoes to steam for 5
minutes removing some of the excess
water stored within the potato from the
boiling process as my potatoes are
steaming I’m going to prepare my I’m
using goose fat and vegetable fat for my
ultimate roast potato goose fat has
stacks of flavor but on its own it can
be really rich I’m adding some vegetable
fat to the mix because it’s gonna
lighten it up and it does give it a much
crispier outer layer too I’ll eat my
fats in the oven for 5 minutes
I want the oil to be bubbling when I
take it out to instant and crisp up the
outside of my potatoes make sure the fat
so it’s hot as possible once the other
heats in the oven I’m gonna pop them
back onto a hob to keep the trade really
roasting I’m tipping my drained and
steamed potatoes as the tray making sure
that the potatoes are evenly distributed
and using two spoons to make sure they
covered in all of that fat now I’m going
to add a couple of garlic bulbs and some
fresh rosemary just to really boost that
flavor
so now your potatoes are ready to go
into the oven then is cook for 50
minutes you need to make sure you take
them out halfway through and give them a
turn so they cook really evenly so it’s
time to serve them what we need to do is
get rid of that excess fat so I’m just
gonna drain the potatoes on some kitchen
paper and make sure that they’re blotted
thoroughly to get rid of this oil next
stuff I’m gonna sprinkle on some sea
salt which will draw out any extra
moisture and bringing that last extra
bit of crisp Enis I mean honestly just
look at the surface of that potato
I can’t think back to a Sunday growing
up when I didn’t have a roast dinner and
no roast dinner is good unless you’ve
got fantastic roast potatoes
give these a go at home and share your
pictures with a hashtag love your
kitchen okay so I’m just going to have a
tiny bit of alone time with these guys
so go
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