Perfect Roast Potatoes

Did you know that there are two err, three err four KEY things that you are probably not doing which are the cause of why your roast potatoes will never be as good as mine?

Yes, I know that is a lofty boast – but, I am Irish and we practically invented the spud so I think that I speak from a position of authority!

I am giving away one of my best kept secrets here – you will all thank me!

So what are these things that you boast of I hear you all ask – well I shall summarise them:

  1. You need to cook your roast potatoes THREE times – yes, that’s not a mistake and I shall elaborate a little later on!
  2. You need to use Goose or Duck fat – failing that Lard – don’t use oil it’s a waste of time and a crime.
  3. Sea Salt is your friend.
  4. You need to cut each potatoes small – not big.

Bigger means longer cooking times and they way that I will teach you to make your roasts means that you don’t need to worry about them cooking quicker than the meat.

So, here are the steps – follow them for roast potato greatness!

Ingredients

  • King Edward Potatoes – as many as you need. You can also use general purpose tatties, but King Edwards will give the best results.
  • Sea Salt – used to season through out cooking.
  • Some kind of fat:
    • Goose Fat.
    • Duck Fat.
    • or Lard.
  • x 3 – 4 Garlic Cloves – unpeeled and crushed.

Method

  • Peel your potatoes – however cut them small. You are looking at a size slightly smaller than a match box with the same width.
  • Boil a kettle and pour the water into a saucepan on a hot ring or around gas 4 – it will come to the boil and then simmer quickly.
  • Add Sea Salt to the water.
  • Add the potatoes and cover with a lid until they come to the boil – regulate the temp until they are at a simmer.
  • Remember to stir the potatoes as they simmer – and I don’t mean a half arsed stir, move from the centre to the outer edge to the centre to try and balance them!
  • Place a roasting tray in the oven at around 180 degrees – containing your goose / duck fat in – let that heat up whilst the tatties par boil. Don’t use too much fat of any kind – you don’t want them swimming in it.
  • Simmer for 20 mins – or – until you can run a folk through them and they appear semi-soft.
  • Crush some garlic with the back of a knife (you don’t need to peel it) and add it to the roasting tray about 2 mins before you are ready to drain the par boiled spuds.
  • Drain the potatoes in a colander – but make sure that you “rough them up” a little, you want to see edges almost flaking off – this will help them crisp up when in the oven and then sprinkle sea salt over them.
  • Place the boiled potatoes into the heated goose or duck fat (stand back as the tray will go mental) – baste each  potato then place in the oven.
  • Get another roasting tray ready (or bowl) and line it with tin foil and paper kitchen towel.
  • Your potatoes will take about an hour (give or take), but every 15 minutes you need to remove them from the oven and mix them up, move them around, and baste them – this is VERY important – you need to love them in the oven. Add a small pinch of sea salt every other time you remove them.
    Keep an eye on the colour that they are – when they are turning golden brown – they are pretty much ready. Don’t worry if they are and you still have an hour left on the meat as the next step is solves that problem.
  • When each potatoes is golden brown, remove them from the oven, place them in the bowl with the tin foil and kitchen towel, give them a gentle shake and then wrap in the tin foil. Place them in a safe place.
  • When the meat has about 5 – 8 minutes left, put the potatoes on a baking tray (no fat or oil) and allow for them to reheat.

You will now have perfect, crispy on the outside and soft on the inside, non greasy golden potatoes to serve.

So what was the cooking them three times I hear you ask?

Well first you par boil them, then you roast them, then you reheat when you have drained them. Cooked three times!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.