Here’s my epic roast potato recipe! A good roast potato has the power to transform any dinner, not just a Sunday roast! Sunday roasts for me tend to be seasonal, so they are few and far between from May to September, which is when I spend most of my time with the BBQ. However, it would be criminal to stop eating roast spuds just because it’s Summer! So, if you’re like me and have a fairly consistent craving for roast potatoes throughout the year, tuck into this easy, guilt-free recipe to your hearts content!
Roast Potato Recipe – what you need:
1. Potatoes (2 medium sized spuds per person should do it, but I always do extra!). You can use reds, whites, King Edwards, even baking potatoes. The main difference is that reds have a waxier skin therefore can produce a tougher outer coating when roasted but this method even eliminates that and ensures crunchy on the outside and soft on the inside roasties. Here I’m using King Edwards.
2. Olive oil (roughly 1 table spoon per person). I prefer a blended olive oil for roasting, rather than extra virgin.
3. Sea salt.
4. Boiling water.
5. Medium/large saucepan.
6. Non-stick baking tray (big enough for all the spuds).
Roast Potato Recipe – what you need to do:
1. Firstly get your oven on. Fan 200°C or conventional 220°C. Place the baking tray in the oven to get it nice and hot.
2. Then get a kettle full of water on the boil.
3. Peel your potatoes and cut each potato into 4 or however big you like them to be. I like to do slightly different sizes so that some smaller ones will be extra crunchy and the bigger ones extra fluffy.
4. Place the peeled and cut potatoes into the saucepan and add the boiling water from the kettle so that all the potatoes are covered. Add a pinch of sea salt and bring to the boil. Cover the saucepan with a loose lid and boil over a medium heat for about 10 minutes or until the potatoes have started to soften on the outside – you can check this with a fork or knife. Be careful not to over-boil as they will start to fall apart!
5. Once your potatoes have softened on the outside, remove the saucepan from the heat and drain immediately. Make sure all the water is gone as any excess will hinder the crisping process! Set the potatoes aside in the saucepan with the lid off so that steam and moisture can escape. They should look something like this:
6. Once the potatoes have dried out naturally (a couple of minutes will do it) and there is no excess water in the saucepan, add another pinch of sea salt and then 1 table spoon of olive oil per person. Place the lid back on the saucepan and using a tea towel or oven gloves to protect you from the heat, give the pan a good shake up and down once to start with, then check to see if the edges of the potatoes have started to go slightly mushy. If necessary, give the pan another shake or two so that all the spuds have mushy edges and are coated in the olive oil completely.
7. Carefully transfer the potatoes to the hot baking tray, making sure all the bits of potato and olive oil from the saucepan are used to coat the spuds as this will create extra crunch and flavour! Use a spatular if you have one as this will get all the oil out.
8. Place the baking tray and potatoes into the middle of the oven for fan assisted or near the top for a conventional and roast for 45 minutes or until crisp and golden to your preference. Turn the potatoes occasionally to get good crunch and even cooking all round.
Tip: space the potatoes out so the heat can get all around and create an even crisp. Drizzle with a little more olive oil to speed the crisping process up if needed.
9. Once cooked, add a sprinkle of sea salt, serve and enjoy!
I hope you like this roast potato recipe. Please let me know how your roasties turn out and if you have any questions just post a comment below. Thanks. The Food Beaver.