There’s nothing quite like a crispy golden roast potato with a soft and fluffy centre.
Roast potatoes are usually served with a Sunday roast or with Christmas dinner but they can accompany any meal.
This recipe from Seasonal Spuds, which is called the “ultimate” roast potatoes, includes sprigs of fresh herbs, goose fat and seasoning as well as your choice of potato.
The site reads: “In our opinion, the most crucial part of a Sunday roast – good old-fashioned roasties.
“Our recipe is tried and tested and we’re pretty sure that, if followed correctly, you’ll have friends and family begging for thirds.”
The recipe, which was created by Seasonal Spuds’ Luke Wilcox, takes 20 minutes to prepare and 45 minutes to cook.
Using one kilogram of potatoes, the recipe serves four which is perfect for a family roast. However, if you’ve got more people joining you this weekend, you can always double the ingredients for eight people.
How to make the “ultimate” roast potatoes:
Ingredients:
- 1 kg potatoes (King Edward or Maris Piper are ideal for roasties)
- 50g goose fat or two tbsp rapeseed oil
- One to two sprigs fresh rosemary or a sprinkle of dried herbs
- Sea salt and black pepper
Method:
1. Firstly, preheat the oven to 190°C / Fan 170°C / Gas 5.
2. Next, peel your potatoes and chop them into even quarters. Pop them into. Pan and cover them with cold water and a generous pinch of salt. Bring the water to the boil and allow it to simmer for five to 10 minutes.
3. Heat the roasting tin in the oven with the fat or oil of choice until it gets hot.
4. Drain the potatoes from the pan using a colander. Once drained, put them back in the saucepan and give them a good shake. This will make the edges rough which will create a delicious crispy texture.
5. Carefully remove the baking tray with the fat from the oven and tip the potatoes in along with the rosemary, herbs and seasoning. Give the potatoes a gentle stir so they’re completely coated in the fat.
6. Put the potatoes in the oven and allow them to roast for 35 to 40 minutes. Occasionally turn the potatoes so they get an even golden and crispy texture.
