Perfect roast potatoes

There is nothing, absolutely nothing, that surpasses the humble roast potato. Despite being an accompaniment to a classic roast or Christmas dinner there is something about them that means they somehow manage to steal the limelight, and there have been many a fight over who gets the most! Whenever we cook roast potatoes, we always make far more than we need, because they just get eaten, and there is nothing worse than not having enough!

So what’s the secret? Certainly a soft silky inside is essential, with that crisp and crunchy outer case, golden brown. Two key elements that are essential to get right, but the humble spud is forgiving also, and you can always leave them in the oven just a little longer, till they are just right.

They key to success is twofold – firstly just par-boiling them until they yield to a knife, and the edges are starting to soften These soft edges then fluff up to give the oil plenty of surface to make nice and crisp, and then using the right oil – Rapeseed or vegetable oil is fine, but inn our opinion, nothing is as good as goose fat, or Dorset Meat Company beef dripping. So read on to find out how, with a few chef tips along the way!

Used in this recipe

Goose Fat (180g)

£6.75Add to box

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Ingredients

1.5kg in total, (or 250g potatoes per person) – Desiree, Maris Piper or King Edward are perfect, a floury potato (which crisp up much better) with a hint of waxiness to hold their shape and remain smooth inside.
1bsp sea salt
6 tbsp goose fat* or beef dripping
1 bay leaf
3 garlic cloves
1 sprig rosemary

*goose fat freezes really well – if you roast a goose and have plenty sapper, or just buy a jar, you can pour this into ice cube bags or ice cube trays and you will have the perfect tablespoon portion to last you through the year.

Method

Cut the potatoes into quarters of the size you prefer, (or a range to give some that are smaller and crispier that others, everyone has their preference!). Half fill a pan with water, then bring to the boil with the garlic, bay, rosemary and salt.
Preheat the oven to 200°c.
Once the water is boiling, add the potatoes. Boil for 3-5 minutes, then check with a skewer or knife, you are looking for the point where the potato yields, but is still firm, and the edges are beginning to soften.
Remove the potatoes and tip into a colander, then shake gently to fluff up the edges. Leave to cool – this allows the steam to escape and the potatoes to dry a little, making them even more crispy!
Heat your baking dish in the oven, with the fat of your choice in the base. One it has melted and is starting to heat up, gently move the tray so the bottom is covered, then place the potatoes in one by one on a round side; if you put them flat side down they are much more likely to stick. Add the herbs too.
Don’t be tempted to baste them just yet, as the fat will seal the moisture in, so add the dish to the oven for 15 minutes, to allow them to dry out a little more.
After 15 minutes, remove from the oven, and baste and turn. Do this every 15 minutes, until the potatoes have roasted for 40-45 minutes, and are beautifully browned, and soft in the middle. Transfer to a colander or kitchen paper to drain off the excess fat, season with a little salt and pepper, and serve.

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