Is there anything more satisfying than perfectly crispy roast potatoes? Getting that golden, crunchy exterior with a fluffy interior is an art — but one that you can master with a few simple techniques. Here’s how you can make crispy roast potatoes every time, guaranteed to impress at any meal.
Choosing the Right Potato
The first step to perfect roast potatoes is choosing the right variety. You want a potato that gets fluffy inside but crisps up beautifully on the outside. In the UK, the best options are:
- Maris Piper
- King Edward
- Desiree
These potatoes have the ideal starch content for achieving a crispy exterior and fluffy centre.
The Secret to Crispy Potatoes: Parboiling
Parboiling your potatoes before roasting is the key to getting that crispy texture. Here’s how to do it:
1. Cut and Boil
Cut your potatoes into even-sized chunks, about 5-7cm each. Bring a large pot of salted water to a boil and add the potatoes. Parboil them for 7-10 minutes, or until they’re soft around the edges but still firm in the middle.
2. Drain and Fluff
Once parboiled, drain the potatoes and let them steam dry in the colander for a couple of minutes. This helps remove excess moisture, which is crucial for crispiness. Then, shake the colander gently to roughen up the edges of the potatoes. This creates those little nooks and crannies that will turn golden and crispy in the oven.
Choosing the Right Fat
The type of fat you use for roasting plays a significant role in getting the perfect crisp. Traditional options in the UK include:
- Goose fat: A rich, luxurious fat that gives potatoes an incredible crispiness.
- Duck fat: Similar to goose fat, but with a slightly different flavour profile.
- Olive oil: For a healthier option, olive oil also crisps up nicely and adds a Mediterranean twist to roast potatoes.
Preheat your fat in the oven at 200°C (400°F) while the potatoes are drying. Once the fat is hot, carefully add the potatoes to the tray and toss them to coat evenly.
Roasting for Maximum Crisp
1. High Heat is Key
To get that perfect crunch, roast your potatoes at a high temperature — 200-220°C (400-425°F). This ensures the outside crisps up while the inside stays fluffy.
2. Don’t Overcrowd the Pan
For the crispiest results, make sure the potatoes aren’t touching each other on the tray. Overcrowding traps moisture, which prevents them from crisping up. Use two trays if necessary.
3. Flip Halfway
Roast the potatoes for 30-40 minutes, flipping them halfway through to ensure even browning on all sides. Keep an eye on them during the last 10 minutes to avoid overcooking.
Finishing Touches
Once your potatoes are golden and crispy, take them out of the oven and sprinkle with sea salt and fresh rosemary for added flavour. For an extra touch of indulgence, you can toss them in a knob of butter before serving.
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