Knowing how to cook the perfect roast potatoes really is not that difficult, all you need is the right spuds and a couple of hints!
The Perfect Roasties.
Sunday lunch growing up would always have roast tatties, and mashed tatties, and possibly even boiled tatties.
My food is much more moderate now I have grown up, but unless I am roasting a duck then these potatoes are on every “Sunday” lunch that I cook!
They never vary, they are simple to make and as far as I am concerned must be cooked in a roasting tray with the roast chicken or any other meat.
They are crispy outside and fluffy on the inside and all sorts of moorish. To be honest I could just eat a tray of them and call it dinner!
The Secret to Roast Potatoes.
The first secret is not really all that secret, in fact neither is the second!
I think it is fairly common knowledge that parboiling the potatoes and roughing them up makes the best roasters.
This is because those roughed up edges increase the number of “edges” on the potatoes.
Each of the little rough bits is an edge and we all know that the edges are the best bits. So more edges means more best bits.
The second secret is duck fat or goose fat or even lard.
The final secret is a wee sprinkle of cornmeal or polenta. Again these provide more, edges, more crispy bits, more best bits.
It also helps draw out any liquid turning up that crispiness skin the potato to 11!
And the Cooking!
Before we get to the cooking I should mention the type of potatoes you need.
You are looking for a floury or mealy variety. Something like a King Edwards, Russet or Idaho, although you can get away with a middling potato like a Desiree.
Once you are ready to get them in the oven you have two options.
The first is to cook them in a pan with the meat, this is the best option because the base of the potato picks up all of those flavours in the pan.
This is much the same process as I use with my sage and onion stuffing balls!
But you can cook them in a separate pan.
The thing that you really need to bear in mind that any roast meat you serve them with will need to rest for 20-30 minutes after its time is up.
You also need to add 5 minutes onto that to make any pan gravy.
As a result of this, you should put your potatoes in the oven when there is 35-45 minutes cooking time left on your roast.
Every Sunday lunch needs potatoes and perfect roast potatoes really are a simple family favourite.
- 400 g (14 oz) Potatoes
- 1 Tsp Cornmeal
- Salt to taste
- 1 Tbsp Duck Fat
- Bring a large pan of generously salted water to the boil.
- Peel and cut the potatoes into 75-100g sized potatoes.
- Drop the potatoes into the boiling water and cook for 10 minutes.
- Remove from the water and toss around in a colander to rough up the edges.
- Sprinkle over the cornmeal.
- If you are cooking in a separate tray melt the duck fat in the tray and toss the potatoes in the fat.
- If you are cooking in a pan with the roast then melt the duck fat in a frying pan.
- Throw the potatoes into the pan and toss to coat before transferring to your roasting tray.
- Roast in the oven for 60 minutes at 180°C or 350°F.
Amount Per Serving: Calories: 247Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 311mgCarbohydrates: 43gFiber: 4gSugar: 2gProtein: 5g
Calorific details are provided by a third-party application and are to be used as indicative figures only.