No Sunday dinner is complete without them, but it can be difficult to cook roast potatoes to get the perfect outcome.
Luckily, Michelin-starred celebrity chef Tom Kerridge has shared his recipe for the “best ever roast potatoes”, claiming that it’s “easy” to make.
This recipe uses a clever coating of a potato-style batter made with slightly overcooked potatoes and it can be found on the BBC Good Food website.
Tom’s recipe contains just two ingredients that households most likely have stored in their kitchen cupboards.
While the potatoes do take one hour to cook, the preparation time is only 15 minutes.
The recipe serves six, so is great for large families or those wanting to have roast potatoes for leftovers the following day.
Eight large Maris Piper potatoes peeled and cut into chunks
Vegetable oil for the roasting tin
1. The day before, tip the potatoes into a large pan of salted water and simmer for 10 minutes or until just tender. Drain the potatoes in a colander, reserving a little of the cooking water, and leave to cool.
2. Now here’s where the “trick” for the “best ever” roast potatoes comes into play. Choose the two chunks of potatoes that are the most cooked and ready for mashing and push these through a potato ricer, then add a little of the cooking water to make a thick potato batter. Roll the cooled potatoes through the batter, then put on a tray lined with baking parchment and chill overnight.
3. The next day, heat the oven to 200C/180C fan/gas 6. Take a large roasting tin and add a good splash of vegetable oil. Place in the oven and heat for a few minutes, then carefully add the potatoes to the hot fat and turn to coat. Lightly season with salt and roast, without turning, for 40 minutes.
4. Carefully turn over the potatoes and increase the heat to 220C/200C fan/gas 8. Continue to roast for a further 20 minutes, turning again once, until “beautifully crisp and golden all over”.
What is the best oil to use to cook roast potatoes?
There is a wide variety of oils to choose from in order to make “perfectly crispy roast potatoes”, including olive, coconut, rapeseed and sunflower oils.
Aside from those, butter and goose fat are also popular choices for cooking roasties.
However, the “best cooking oil” depends to an extent of the desired outcome. For those looking for their roast potatoes to give the “best crunch”, use coconut oil since it “helps the roasties brown quicker”.
But overall, cooking with goose fat produces “the best flavour”. Plus, it also doesn’t get absorbed as quickly, so you only need to use a little.