Perfect roast potatoes
Perfect is a big claim, but these are pretty damned good. I’ve pinched a bunch of ideas from other people over time I’ve no idea who but probably my gran, Nigel Slater and Nigella. If you can use the fat off a roast instead of the sunflower all the better. Same tin - even more better.
Turns out I included most of this in [beef-rib-pickled-onion-gravy] but I’ve just done another roast and the photos were too good to not post.
You will need
- Potatoes suitable for roasting (waxy or general purpose, not baby ones)
- A tin big enough to hold the potatoes in a single layer when quartered
- Enough sunflower oil to coat the bottom of the tin to about 3mm
- A heaped tablespoon full of corn flower or plain flour
Do
- Stick the oven on at maximum
- Quarter the potatoes. I don’t bother peeling them
- In a big pan cover the potatoes with cold water to just over. Lid the pan
- Turn the heat on full tilt
- Pop the tin of oil in the oven - you want it super hot by the time the potatoes are ready
- Once the potatoes are boiling turn th heat down so it’s simmering and boil for 5 minutes.
- Strain them an return to hot pan without a lid. Let them steam until they look dry
- Add the flour, lid and shake around. Hopefully the potatoes are intact, completely coated in flour and a bit beaten up with rough edges.
- Super carefully, pour the hot oil into the pan, lid, shake and then pour into the tin..
- Return to the oven, turn the heat down to 180.
- Use a metal fish slice to flip them over after about half an hour.
- Pour the fat out after about another 15 mins.
- Return to the over for another 15 mins.
Results
Crunchy on the outside, fluffy on the inside, crunchy burnt edges.
