Crispy golden roast potatoes with a perfectly golden exterior and fluffy interior, ideal to serve alongside roast meats, especially for Christmas dinner.
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Adapted from a video by John Kirkwood
Traditional Roast Potatoes: Crispy, Fluffy, Perfect Every Time
Potatoes (Mars Piper or King Edward variety)cut into 3-4 cm pieces1 kg
saltfor par-boiling water½ tsp
beef drippingor duck/goose fat; for vegan option use neutral-tasting oil like sunflower or vegetable oil~3-4 tbspest.
sea saltto taste
black pepperto taste
Steps
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1
Peel the potatoes, rinse and cut them into uniform 3-4 cm pieces.
2
Place potatoes in a pot, cover with cold water, add half teaspoon of salt. Bring to a boil, then reduce heat to low and simmer for 7 minutes.
3
While potatoes are par-boiling, preheat the oven to 200°C (390°F or gas mark 6).
4
Place beef dripping (or chosen fat) in a deep roasting tin and heat in the oven for about 5 minutes until it reaches the correct temperature.
5
When potatoes are done, carefully drain them in a colander and give them a gentle shake to roughen up the edges for extra crispiness.
6
(Optional) If prepping ahead, stop here: let potatoes cool completely and refrigerate for up to one or two days, then roast the next day without extra par-boiling.
7
Remove the hot fat from the oven and place on the stovetop. When it is slightly smoking, carefully tip the potatoes into the hot fat—you should hear a satisfying sizzle.
8
Using two forks, gently turn each potato to ensure they are all evenly coated with fat.
9
Season with sea salt and black pepper.
10
Place in the preheated oven at 200°C and roast for 45 minutes. For a darker colour, leave them in for an additional 10 minutes.
11
Carefully transfer the roasted potatoes to a paper towel-lined plate to soak up excess fat. After a couple of minutes, transfer to a serving bowl.
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