Ultimate roast potatoes
Make sure your roasties are perfect for Sunday lunch or even Christmas dinner – this foolproof recipe guarantees a crisp crunch that gives way to a fluffy middle
Ingredients
Instructions
- 1
Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
- 2
Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
- 3
Drop the potatoes into a large pan and pour in enough water to barely cover them.
- 4
Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
Timer: 2m - 5
Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few minutes, so it’s really hot.
- 6
Drain the potatoes in a colander, then shake the colander back and forth a few times to fluff up the outsides.
- 7
Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
- 8
Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.
- 9
Spread them in a single layer making sure they have plenty of room.
- 10
Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
Timer: 15m - 11
Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
Timer: 15m - 12
Scatter with the sea salt flakes and serve straightaway.