Make sure your roasties are perfect for Sunday lunch or even Christmas dinner – this foolproof recipe guarantees a crisp crunch that gives way to a fluffy middle
Prep:15 mins – 20 mins
Serves 4
1kg Maris Piper potatoes100g duck or goose fat (for a luxurious taste), or 100ml/3½fl oz olive oil 2 tsp floursea salt flakes, to serve
STEP 1Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.STEP 2Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).STEP 3Drop the potatoes into a large pan and pour in enough water to barely cover them.STEP 4Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.STEP 5Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few minutes, so it’s really hot.STEP 6Drain the potatoes in a colander, then shake the colander back and forth a few times to fluff up the outsides.STEP 7Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.STEP 8Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.STEP 9Spread them in a single layer making sure they have plenty of room.STEP 10Roast the potatoes for 15 mins, then take them out of the oven and turn them over.STEP 11Roast 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. The colouring will be uneven, which is what you want.STEP 12Scatter with the sea salt flakes and serve straightaway.
