Roast potatoes are the perfect complement to any roast lunch or dinner. Just ahead of Easter, we asked for some advice from friends and our mums to learn the tricks and tips to get to the perfectly crispy, golden roast potato. We’ve experimented with a number of different recipes and now we think we’ve finally figured it out.
- 1kg potatoes (King Edward or Maris Piper)
- 3 tbsp flour
- 75ml olive oil
- 4 tbsp table salt
- 2 tbsp sea salt
- Optional: One bulb of garlic and a handful of herbs to complement your roast
- Pre-heat oven to 200°C/180°C Fan/Gas Mark 6 and bring a large pot of water to the boil. Add 4 tbsp of table salt to the water.
- Pour the olive oil into a large roasting pan and put into the oven.
- Peel the potatoes and cut into roughly 2cm chunks. Boil for 2 minutes.
- Drain potatoes, sprinkle in the flour and 2 tbsp of sea salt. Put the lid back on and shake the pan hard 4 times.
- Remove the roasting pan from the oven and carefully add the potatoes (and optional garlic and herbs) to the pan. Stir around to evenly coat the potatoes in oil and make sure they are evenly spaced apart to avoid any being piled on top of each other.
- Roast for 45 minutes, turning the potatoes twice (at 15 minutes and 30 minutes)
- Feel free to use any herbs (such as rosemary or thyme) that will complement the meal.
- Add a whole head of garlic (break into individual cloves of garlic but do not peel)
- Instead of olive oil you can use goose fat or the juices from the roast meat.