‘Delicious’ crispy roast potatoes recipe
There is nothing better than crispy roast potatoes and they are often the best part of your Sunday roast dinner.
However, it can feel incredibly disappointing to serve up your roast only to discover your potatoes do not have a satisfying crunch to them, and appear to have become more mushy than crispy.
Luckily, it is very easy to make crispy and golden roast potatoes packed with flavour as long as you have the right recipe. Nicky Corbishley, a chef who is one of the founders of Kitchen Sanctuary, has explained her best cooking secret for making these “salty crispy morsels” i to rough up the edges of the potatoes so they go even crispier in the oven.
In a blog post online, Nicky said: “You know when you go to a restaurant for a Sunday dinner, how disappointing is it when the roasties aren’t crispy! They’re just a bit browned and chewy at the edges, instead of having that satisfying crunch. So disappointing!!
“Nope, give me homemade roasties any time. I want that crunchy exterior you can only get from fluffing up those edges and letting them bubble away in hot fat, with a fluffy, light interior.”
How to make the best crispy roast potatoes
Ingredients
- 1kg (2.23lbs) for potatoes
- 120g (Half a cup) of duck fat (or vegetable oil for the vegetarian version)
- One teaspoon of Maldon salt
- One tablespoon of thyme
Kitchen equipment:
- Pan
- Colander
- Tongs
- Large roasting tin
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Instructions
Preheat your oven to 220C (425F).
Prepare the potatoes by peeling them and chopping them into chunky pieces. Place them in a large pan on the stove with cold water and cook on high heat until the water boils.
Once the water is boiling, turn down the heat and let it simmer for eight to nine minutes until the edges of the potatoes have softened
Meanwhile, place your fat or oil in a large roasting tray and place in the oven for around 10 minutes until the tray is very hot. Be careful when taking it out of the oven.
When the potatoes are ready, drain your potatoes using a colander and then give them a good shake while in the colander. This is done to roughen up the edges and make them fluffier, which will help them absorb more fat and become even crispier once in the oven.
Take your roasting tray out of the oven and carefully place the potatoes on the tray using tongs. Turn the potatoes around with the tongs to coat them evenly in the oil or fat.
Cook your potatoes for around 30 to 35 minutes, making sure to turn the potatoes around halfway through. Your potatoes will be ready once they appear golden brown and crisp.
Remove from the oven and sprinkle with salt and thyme. Your crispy potatoes are now ready to serve.
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