Roast potatoes
I’ve done my research on potatoes this year, and there was a clear winner. Glass thin, crispy exterior with a soft buttery textured centre – The red rooster, blew the Maris pipers, King Edwards and fancy restaurant spuds out of the water.
These are my ultimate Christmas roasties, cook them in water the day before and leave in the fridge overnight to dry and help with stove space on Christmas day.
A jar of duck fat for roasties always signified Christmas in my house, but feel free to substitute it for any fat or oil you prefer, the variety of potato is the real key to success, don’t worry the fats will just change the flavour.
Prep time: 10 mins
Cooking time: 60 mins
Serves: 4
6 Red rooster potatoes (large)
Maldon salt
50g Duck fat (any fat will work, beef, goose or 100% rapeseed oil)
50ml Rapeseed oil
4 Sprigs rosemary
4 Sprigs thyme
3 Bay leaves
3 Garlic cloves
Start by peeling your potatoes and placing in a large pan of cold, generously salted water. Bring to the boil very slowly and cook in gently simmering water until the potatoes are very soft, you want to catch them just before they’re breaking up. Strain the hot liquid and leave to steam for 5 minutes, if you’ve cooked them for long enough no need to smash them around in the pan, the edges will naturally roughen.
Preheat the oven to 230C or 210C with fan, place a large roasting dish inside. Once the oven and dish have reached temperature add your fat and oil. Season the cooked potatoes with a little more Maldon salt and put in the hot oil. Baste the potatoes until evenly coated with oil and put in the oven for 15 minutes undisturbed. Every 15 minutes, remove the potatoes from the oven, turn, baste and put them back in until crisp and golden all over. Usually, 45 minutes does the trick but an extra 15 never hurt anyone.
Whilst the potatoes are cooking, pick the leaves from the herbs and finely chop. Peel and finely slice the garlic cloves and mix with the chopped herbs and bay leaves. When your potatoes are finished - this is the stage to add your herbs and garlic. Toss with the potatoes and hot oil, this is my favourite aroma in cooking. With a slotted spoon remove the roast potatoes being sure not to leave the garlic and herbs in the roasting dish.
