- 1kg Maris Piper potatoes
- 100g duck or goose fat or 100ml/3½fl oz olive oil
- 2 tsp plain flour
- Maldon sea salt
- A few sprigs of fresh rosemary or thyme (optional)
Prepping your spuds is key to achieving the perfect roast potatoes. Before you even pick up a potato, pop a large roasting tin in the oven and heat the oven to 200C/fan 180C/gas 6.
Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
Add the potatoes to a large pan with just enough water to cover them.
When the water reaches a rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered for 2 mins.
Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot. If you fancy it, drop a few sprigs of rosemary or thyme into the fat to infuse with flavour.
Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides (this is key!).
Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
Carefully put the potatoes into the hot fat – they will sizzle and spit as they go in so be careful – then turn and roll them around with tongs so they are coated all over.
Spread them in a single layer making sure they have plenty of room to crisp up on the outside.
Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp.
Scatter generously with Maldon sea salt and serve straight away alongside your roast dinner!
Recipe adapted from BBC Good Food.
I love a generous dollop of hot English Mustard alongside my roast potatoes to give them a kick!