I don't often call food perfect. It's each to their own really. But when it comes to crunchy golden roast potatoes - it's pretty close to perfection.
If you want to up your roastie game - give this a try.
Full recipe below video.
Vegetable oil (or duck fat, goose fat or beef dripping - I prefer veg oil as I usually serve roast potatoes with meat, so I don't want to cook the potatoes in meat fat, but each to their own).
1kg of potatoes (Maris Piper, Desiree or King Edwards all work well).
- Peel the potatoes and cut into rough, 5cm (2inch) chunks.
- Place in cold, salted water and bring to the boil. Boil for 8-12 minutes or until the outside 2mm of the potato is soft enough to be easily scraped away.
- Preheat your oven to 220C.
- Drain and leave to sit in the pan and steam off for 2 minutes. Now gently stir and shake the pan to fluff up the exterior of the potatoes.
- Line a roasting tin with baking parchment, pour in 75ml of oil and gently fry the potatoes for about 5 minutes. They don't need to be particularly brown at this stage. It's mainly to get the process started, and to make sure they're all well coated in hot oil.
- Roast for 45-60 minutes, turning every 15 minutes, until they're well browned and very crunchy.
- Sprinkle with coarse sea salt and serve.