Roast potatoes. Something that in my opinion makes a roast dinner what it is. They are the quintessential accompaniment to a joint of Beef or a leg of lamb on a Sunday. I mean, can you imagine a Christmas dinner not having them? I genuinely cant. Such a simple idea can turn a relatively run of the mill ingredient into something that the kids argue over at the table.
They are a cornerstone of British cuisine that some people just don’t get right, leaving some underwhelmed family members craving the crunchy shell and fluffy insides that a well cooked roastie provides. Infact, I put so much emphasis on these crunchy little gems being part of a Sunday roast that I think you shouldn’t be legally be aloud to have one without them (This will be enforced when I come into power people). There’s a few do’s and don’ts to remember to get a perfect tatty. So ill give you a few below.
- Cut the potatoes and just whack them in the oven. They will take forever, not crisp up properly and be more like a baked potato. Its mainly preference here. But trust me and try my way just once. You’ll see the difference.
- Under season them. They need to be well seasoned to perk them up and take them from dud to spud.
- Use the wrong type of potato. Some just aren’t cut out for the job and need to be mashed into oblivion or used as a jacket potato and drowned in beans and cheese. (My recommended types coming up below…)
- Be impatient. Preheat your oven properly. Don’t put them in a semi warmed oven, they need to be hugged in real heat!
- Parboil. it helps crank up the fluffiness and helps use the oven time for crisping.
- Leave the skins on. They crisp up really well and adds a different level of texture to them.
- Oil the baking tray and put it in the oven. It should be screaming hot when you put the potatoes on it so be careful!
- Sprinkle a little flour on them and rough them u after boiling. Nice and fluffy does the trick and this is the way to do it.
- Use a suitable potato such as: Apache (when in season), Albert bartlet rooster, Maris piper or king Edward. New potatoes roast well and are genuinely amazing when roasted whole, however they are not suitable for this recipe.
So the recipe for my personal perfect crunchy spud. What you’ll need to feed 4:
- 4 large king Edward potatoes (cut into quarters or slightly smaller if preferred) or 300g Apache potatoes (Halved).
- 2 tablespoons of olive oil.
- salt and pepper.
- Plain flour.
- Pre-heat your oven at 200 degrees/ 180C/ gas mark 6.
- Spread the oil on the baking tray and place in the oven. Bring a large pan of salted water to the boil.
- Boil the potatoes for 15 minutes or until they start to slip off a skewer.
- Drain the spuds in a colander, drop them back into the pan. (Off the heat) Add a few big pinches of flour, sprinkled evenly and a big helping of salt and pepper. Around a teaspoon of each will do just fine. Put a lid on the pan or cover with the colander and give them a good shake around.
- Remove your now incredibly hot oiled tray from the oven and spread them evenly around it.
- Place tray back in the oven on the middle shelf for 35-40 minutes. Some ovens differ so keep an eye on them. Your looking for an even, golden crust on all of the edges.
- Serve straight away with a meal or just in a bowl with a jar of mayonnaise. I wont judge you.
Enjoy! Oh and one last tip – One of my favourite ways to use them is adding a big handful to a plate of left over gammon ham with a couple of eggs and some peas, it makes for a great midweek dinner. Give it a go!