A sprinkling of semolina & a generous helping of goose fat, butter & garlic makes the ultimate roast potatoes. Crispy on the outside & fluffy in the middle, these are great as part of a roast dinner or on their own.
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How To Make The Crispiest Roast Potatoes.
Making super crispy roast potatoes is a four stage process!
Soaking The Potatoes.
The first step is prepping the potatoes. After peeling, they need to be cut into evenly sized pieces that aren’t too small & not too big. Cutting a large potato into quarters or a smaller one into two or three pieces is a good guide to follow.
Once you’ve got a load of cut roasties, they need washing until the water runs clear followed by a soak in cold water for at least an hour. This removes a lot of the starch from the potato which in turn will make the cooked spuds crispier!
The next step is to boil the potatoes in a pan of heavily salted water until the outer layer of the potatoes starts to soften. The aim here isn’t to fully cook the potatoes at this stage. 10-15 minutes of boiling is usually enough time.
Coating The Potatoes.
Once the roasties have been par boiled, the next job is to drain them in a colander for a couple of minutes. The potatoes are then returned to the empty pan, semolina & cornflour are added then the pan is shaken (with the lid on!) until the potatoes are all covered & the outside are roughed up.
The roasties are then carefully transferred to a roasting tray & a mixture of hot fats, garlic & herbs are poured over. A generous amount of salt & pepper is also added/
The final step is the roasting. A raging hot, pre heated oven is key to crisping up the potatoes. Giving the tray a good shake every 15 minutes or so helps cook the spuds evenly.
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The Ultimate Roast Potatoes
- Large Saucepan With A Lid
- 2.5 kg Maris Piper Potatoes
- 100 g Salted Butter
- 100 g Goose/Duck Fat
- 100 g Vegetable Oil
- 50 g Confit Garlic Oil
- 6 Cloves Confit Garlic
- 1 Bulb Garlic Cut In Half
- 10 Sprigs Rosemary
- 10 Sprigs Thyme
- 2 tbsp Fine Semolina
- 1 tbsp Cornflour
- Maldon Salt
- Freshly Cracked Black Pepper
- First, peel the potatoes & cut into evenly sized pieces (into quarters if the potatoes are large, 2-3 pieces if smaller).
- Add the potatoes to a large saucepan & cover with cold water. Leave these to soak for at least an hour.
- In a saucepan, place the butter, goose fat, oils, garlics & herbs. Set aside for later.
- Preheat your oven to 220°c.
- Drain the water off the potatoes & replace with fresh, cold water. Season the water generously with table salt. Place a lid on the pan.
- Place the saucepan over a high heat & bring to the boil. Turn the heat down slightly & leave the potatoes to cook for 10-15 minutes, until the outside of the potatoes have started to soften.
- Pour the potatoes into a colander & leave to drain for a minute.
- Return the potatoes to the saucepan they were cooked in. Sprinkle over the semolina & cornflour, place the lid back on the pan & give the pan a good shake.
- Using a pair of tongs, carefully transfer the potatoes to a large roasting tray. Leave to steam dry whilst you heat the fats up.
- Place the saucepan of fats over a medium heat & cook for 4-5 minutes until melted & hot.
- Pour the hot fat over the potatoes, making sure that each potato gets covered. Season generously with Maldon salt & freshly cracked black pepper.
- Roast the potatoes in the preheated oven for around 45 minutes or until crispy & a deep golden brown colour. Make sure to flip the potatoes over every 15-20 minutes so that they colour evenly.
- Once cooked, transfer the roast potatoes to a serving dish & season again with salt.
Use the boiling plate to par cook the roasties then roast in the centre of the roasting oven. If you don’t have any goose or duck fat, use extra veg oil. Make sure not to overcook the potatoes when boiling them – only the outside should be soft. The recipe for the confit garlic in this recipe can be found here. Make sure to soak the potatoes for at least an hour before boiling. This removes any excess starch from the potatoes, making them crispier once roasted.