Roast potatoes. Sunday roasts are unimaginable without them, and they make the perfect accompaniment to many, many dishes, from pan fried fish to duck or mushrooms.
And – did you know that the humble spud is one of the most nutritious vegetables there is? Which makes them even more important in winter, when we all need that little bit extra nourishment.
Here's how to roast crispy potatoes to perfection. For more recipes, see our dedicated hub.
How to make crispy roast potatoes
Our advice is to cook your roasties in a separate tin placed in the hottest part of the oven as they’ll come out crisper (and everyone can share whatever their diet, which isn’t the case if you put them with the meat). But what else do you need to do to achieve the sought-after taste? The answer is right here.
Prep time: 15 minutes
Cooking time: 40 to 60 minutes
- 1kg Maris Piper or King Edward potatoes
- 100g goose or duck fat or 100ml olive or sunflower oil
1. Put a roasting tin large enough to fit the potatoes in a single layer in the oven and preheat oven to 200ºC/400ºF/GM6.
2. Peel potatoes and cut into roughly 5cm pieces. Put into a large saucepan and cover with water.
3. Add salt, and bring water to the boil. Simmer potatoes uncovered for eight minutes.
4. In the meantime, add fat to the pre-heated roasting tin and return to the oven for around five minutes.
5. Drain potatoes and shake them to fluff up the outsides.
6. Add potatoes to the roasting tin, turning them so they’re coated by the hot fat on all sides.
7. Roast the potatoes for around 40 to 60 minutes or until they’re crisp and golden, turning them after 15 minutes, and then again 15 minutes after that in order to brown all round.
Tip: Adding a few cloves of unpeeled garlic and sprigs of rosemary or thyme will heighten the flavours of your roasted potatoes still further. Yum.
How to cook roast potatoes in goose fat
No veggies in the household? Goose fat roasted potatoes have a flavour all of their own and if you're not on a New Year diet, you might like to indulge (or use up any you had left over from Christmas). Follow all the instructions above, just substitute cooking oil with goose fat, ensuring it's thoroughly hot before adding the potatoes to the pan.
How to make marmite roast potatoes
Oh yes, marmite roast potatoes are totally a thing. The key to success here is preheating your marmite with your oil or cooking fat of choice before adding the potatoes. So, while you're pre-boiling/draining your potatoes, mix a tablespoon of marmite with your cooking oil and spread at the bottom of your oven dish or roasting tin. Stick in a hot oven for about five minutes. Take the tin out and add the potatoes, rolling them nicely in the mixture. Pop back in and roast as normal. Yum.