James Martin has mastered so many recipes that go into a Sunday roast dinner, like his legendary Yorkshire puddings and perfect roast beef.
This time he has perfected his roast potatoes recipe that he guarantees is “foolproof” and gives “the best crispy potatoes every time”.
There are a few side dishes that food lovers are always on the quest for – and that’s perfectly crisp and fluffy spuds.
James’ roadmap to the perfect roast potato is easy to follow too, leaving little room for error when cooks find themselves pressed for time.
Unlike other roast potato recipes, James’ one uses just three ingredients to make the “perfect” roasties.
Like most chefs, Martin understands the importance of choosing the best variety of spuds, with Maris Piper and King Edward coming up trumps for their texture.
Another critical factor is the choice of fat. Martin opts for lard to provide superior crispiness. Although, he noted that vegetable oil can be used as an alternative ingredient.
Ingredients
10 large King Edward potatoes, peeled, cut into large chunks
50g lard or vegetable oil
Two pinches for sea salt
Method
Start by preheating the oven to 200C/180C Fan/Gas six and simmer the potatoes in a large pan of boiling, salted water for four to five minutes or until the edges start to soften.
Boiling the potatoes until the edges soften to the point where they start to fray will ensure an extra crispy finish.
Next, drain the potatoes and give them a shake around the pan or colander so the edges roughen up – this will also help crisp them up.
The third step is to melt the lard in a deep flameproof roasting tray and dry the potatoes until they start to colour. Sprinkle salt on your potatoes and roast them for about 30 minutes until they start to colour.
Flip the spuds over and put them back in the oven for another 20 to 30 minutes until they turn “golden brown and crisp”.
For those who want to “add extra flavour” to their potatoes, James claimed they can do this by adding a few whole garlic cloves and sprigs of thyme or rosemary to the roasting tin before they go in the oven.
The TV chef reckons that the potatoes are so intensely flavoured once they come out of the oven that they don’t need any condiments.
