A roast dinner simply is not complete without the star of the show, roast potatoes. Some would argue that it’s all about the meat – be it a whole chicken, melt-in-your-mouth beef joint or pork with crunchy crackling. But when it comes to mopping up delicious gravy and all the trimmings, soggy or undercooked roast potatoes don’t cut it.
Everyone wants to see crisp, crunchy, and golden roasties when they pull a tray out of the oven (or air fryer), and they’re easily achieved with a simple recipe. Sam Fiddian Green, Chef at The Merry Harriers of Hambledon, shares his roast potato must-haves, but not all of them are edible ingredients. He told Express.co.uk: “A Sunday roast is the cornerstone to every British chef’s repertoire. After all, it’s what we are best known for. And what is a Sunday roast without a golden, crispy, crunchy roast potato with a fluffy centre?.”
While the chef claimed that there is “no real hack when it comes to cooking tatties”, he warned home cooks: “Don’t cut any corners”.
A single ingredient is unlikely to turn roasties to crispy perfection in the oven, but there are two simple things you can master in the prep for better results. That includes starting with the right spud variety.
“At The Merry Harriers, we like to use Agria potatoes as I think they are the best, but if you can’t find them, Maris Piper tastes just as delicious and works well”, said Sam.
Once peeled, cut your potatoes – just not too small, as they will shrink in the cooking process..
Bring them to the boil in cold salted water and, once cooked (but not falling apart), let them drain in a colander. You can do this the day ahead if you like.
Sam said: “When they steam, the water leaves them, allowing us to get a crispier crust at the end.”
The chef’s second stellar tip is even simpler: “Do not overcrowd the potatoes in the tray.”
Sam suggests pouring the beef dripping into a large tray after shaking the cooked potatoes in the colander to fluff the edges.
He explained: “Spuds need space to cook, for moisture to leave and for that crusty, crispy goodness to grow. So pick a large enough tray for the air to get around each spud.”
His choice of cooking fat has a clear rationale. “This is going to make the potatoes even more delicious. We save all the aged beef fat from our butchery and melt it down with lots of garlic and rosemary, but you can also buy dripping from most good butchers”, explained Sam.
Before moving the spuds to the tray, pre-heat the dripping in a hot fan oven, approximately 200C. This will further dry the roasties.
Once the dripping is piping hot, carefully add the potatoes to the tray.
Cook in the oven at 180C for around one hour, turning them every 20 minutes to ensure they are coated in the fat and have equal contact with the tray to fry that crispy shell.
If you’re oven struggles to get hot, keep the heat at 200C throughout the cooking time.
Sam said: “Once golden brown and looking glorious enjoy the roasties, best-dunked in lots of gravy and horseradish cream!”