The Hairy Bikers’ roast potatoes recipe is famous for its perfectly crispy exterior and fluffy inside.
They would go perfectly with your Sunday roast this Easter or just as a mouthwatering side dish to meals.
To get that “extra crunchy” finish from potatoes, Dave Myers, one half of the dynamic cooking duo, claimed they add one secret ingredient – polenta.
Detailing how to cook roast potatoes, Dave shared a tutorial on the BBC Food website. The video was titled: “How to make extra crunch roast potatoes.”
He said: “Nothing beats perfect roast potatoes. Our recipe is deliciously simple and guarantees spuds that are fluffy on the inside and extra crunchy on the outside.”
The recipe takes around 15 minutes to prepare and 45 minutes to cook in the oven.
Ingredients
Maris piper potatoes
Two tablespoons polenta
Goose fat
Salt and pepper
Method
Start by peeling all of your potatoes and choking them into equal sizes. While it was not specified which type of potatoes to use, Maris Piper is always highly recommended for roasties.
Once prepared, bring the potatoes to a boil in salted water for a few minutes – 10 to 15 minutes should suffice.
Drain the potatoes before giving them a shake in the pan or colander to roughen the edges – so it looks like they’re on the verge of falling apart.
The next step is to use the “secret ingredient”. Sprinkle the potatoes with polenta before going them a mix and adding in salt and pepper.
Using polenta is such an easy way to give your roast potatoes the wow factor.
Then carefully pour the potatoes into a roasting tin with sizzling fat and roast until “golden”. The potatoes will take around 45 minutes to cook at 220C/Gas 7.
Taking the roast potatoes out of the oven, they looked incredibly crispy and had the perfect colour to them.
