Ultimate roast potatoes
Prep
20 mins
Cook
50 mins
Servings
4
Difficulty
Hard
After years of experimenting, I've finally cracked the code for roast potatoes that are impossibly crispy on the outside and fluffy within. The secret is using duck fat, which contains oleic acid, a heart healthy monounsaturated fat that's actually good for you. What I love most is how simple this really is: just potatoes, fat, flour, and salt. From prep to plate in just over an hour, you'll have restaurant quality results without any fuss. Trust me, once you try these, you'll never go back.
Ella x
Ingredients
- 1 kgmaris piper potatoes
- 100 gduck or goose fat(for a luxurious taste), or 100ml/3½fl oz olive oil)
- 2 tspflour
- 1sea salt flakes to serve
Detail level
Instructions
- 1
Put 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.
- 2
Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
- 3
Drop the potatoes into a large pan and pour in enough water to barely cover them.
- 4
Add 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.
- 5
Meanwhile, 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.
- 6
Drain the potatoes in a colander, then shake the colander back and forth a few times to fluff up the outsides.
- 7
Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
- 8
Carefully 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.
- 9
Spread them in a single layer making sure they have plenty of room.
- 10
Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
- 11
Roast 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.
- 12
Scatter with the sea salt flakes and serve straightaway.
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