Perfect roast potatoes
Time: 1 hour or more
I make no apologies for the fact that this recipe is paraphrased from Nigel Slater’s Real Food. These roast spuds are the best I’ve ever tasted, and the recipe book is the best I’ve ever read. I can’t even look at it without salivating.
- 1 kg / 2 lb floury potatoes (King Edwards, Maris Piper and Desirée are all good)
- goose fat / beef dripping / oil
- Peel the potatoes and cut them into pieces large enough for two bites. Any less and they will be all crust and no spud. Put them in a saucepan of cold water and bring to the boil. Add a teaspoon or so of salt, cook for five minutes, and drain.
- Preheat the oven to 200ºC.
- Take the pan of potatoes in both hands and give it a couple of good shakes. The idea is to fluff the edges of the spuds up so that they become crisp and frilly as they roast. This is the key to success.
- Put enough oil/butter/lard/dripping into your roasting pan to form a thin layer in the bottom when heated briefly in the oven.
- Pour the potatoes into the hot fat and turn them until they’re well covered.
- Bake them until they’re gold and crispy. This will take at least 45 minutes. Don’t worry if it takes longer. Move them only once or twice during cooking, otherwise the edges won’t go crisp and brown.