Perfect Roast Potatoes

We had ourselves a beautiful day here in Barry yesterday, basking in the first proper hot weather of the year. I’m sure you lot around the UK enjoyed much the same?

Unfortunately it was never going to last, so let’s warm the cockles inside by cooking up another classic element for your Sunday Roast.
This time, in the form of crunchy roast potatoes packed with herbs.

With just two stages and some simple ingredients, you can turn the Maris Piper potato into a thing of legends.
It just takes a little parboiling to soften the outside and finishing in the oven to get them fluffy on the inside whilst creating a crispy, crunchy coating on the outside – Perfection!

As a rule of thumb, allow about 225g of unpeeled, uncooked potato per person.

Let’s got roasting!

  • 450g Maris Piper Potatoes (Peeled and chopped to size)
  • 1 tbsp Dried sage
  • 25g Beef Dripping
    25g Vegetable Oil
  • Salt and Pepper
  1. Bring a pan of water to a boil and add the potatoes along with a little salt.
    Bring the temperature down to a simmer and let the water work its magic.
  2. After 10 to 15 minutes, the potatoes should start to get soft. Poke with a knife or a fork and if it penetrates easily, then the potatoes are ready to drain.
  3. Drain into a colander or sieve and shake them about roughly to bash the outer layer and create rough edges (These rough edges are important for the crisping)
  4. place into a baking tray and add the vegetable oil\dripping, sage leaves then season well.
  5. place in the oven at 200C/180C fan/gas 6 for about 30 – 40 minutes until potatoes are golden and crispy – You can let them go as golden as you like.
  6. Serve immediately.

Any other pointers?

It’s important to shake the potatoes about in the sieve or colander to bash them around and get some rough edges. It’s these rough edges that will take on the heat and crisp up first to offer that crunchy outside and soft inside.

Once the roast potatoes have finished cooking in the oven, you can place them on a couple of slices of kitchen roll to soak up any of that oil.
Its at this point that you can sprinkle with a touch of salt to really finish things off.

If you don’t have beef dripping, then vegetable oil alone will do just as great of job of getting things crunchy.
The dripping adds a little extra flavour and depth to your finished roast potato.
Goose fat makes a great festive alternative too.

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