The Perfect Roast Potato Method

Uncover the secret of roasting your potatoes to perfection

Could it be said that your roast potatoes are just as important as the main event when it comes to your roast dinners? There are so many ways to make them, and we’ve road-tested them all to bring you the perfect method which will bring you golden- crisp, crunchy edges and soft, fluffy interiors every time. Once you get your method right, you’ll see how easy it can be to make this classic side dish with only 3 ingredients.

And “Pssst”! Just a note here: what you need to know is that you really can’t go wrong! Don’t stress too much if you don’t have the right oil or even the right kind of potatoes. They will still be amazing! We recommend playing around with all sorts of roasties: new potatoes, waxy varies, keeping skins on, adding parmesan, adding spices and herbs, or mixing with other vegetables. Follow our recipe below as a guide for classic, fool-proof roasties.

Note: You’ll see all kinds of methods online, including adding some polenta or semolina to the roast potatoes. We found this creates a slightly odd texture. You can achieve super crunchy/fluffy roast potatoes with a great roasting tray, the right kind of oil, and with cooking time.

The Perfect Roast Potatoes Recipe

Serves: 4 – 6 | Time: 1 ½ hrs

Ingredients:

• 6 Brushed, White Potatoes (see notes)
• ½ Cup High Smoke Point Oil or Fat (see notes)
• 2 tsp Sea Salt

Method:

1. Wash and peel potatoes. Cut each potato into thirds, then third again so that you have roughly 6 edged pieces per large potato. If potatoes are on the smaller side, do fewer cuts per potato. Place in a pot with cold water (do this for up to a few hours before boiling. Aim to let them soak for at least 20 minutes) 2. When ready to cook, heat oven to 230°C and place 2 baking trays inside to warm up. 3. Turn the pot of water to high and bring it up to a low boil. Once the water just starts boiling, set a timer for 10 minutes. 4. Drain the potatoes once just cooked, return back to the cooking pot. Sprinkle the salt all around the pot, then shake the pot strongly 4 times to create fluffed edges. Let the potatoes sit with the lid off to steam while you carefully divide the oil between the two hot trays in the oven. Let the oil heat up for 5 minutes.

5. Carefully bring out each tray one at a time, and place half the potatoes on each, turning once in the hot oil.

6. Return to the oven, turn down heat to 200°C and cook for 30 minutes, before turning the potatoes over and rotating the trays in the oven. Cook for 30 minutes more. 7. Keep warm in a low oven until needed. Potatoes will remain very crunchy for a good 30 minutes.

Notes:

1. The best varieties for classic roast potatoes are Dutch Cream, Sebago, or Desiree.
2. Oils with the highest smoke point are vegetable oil, peanut oil, canola, grapeseed. Ghee or duck/goose fat are also an excellent choice but can be expensive and give a buttery or very rich flavour.

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