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Aaron Calder

Aaron Calder

Self Taught Chef, Blogger, YouTuber, Recipe Maker & Advisor.

About Me

New Recipe. Roast Potatoes

Roast Potatoes

I love a roast dinner so decided to put together a set of videos showing how I make each part. I was surprised at how many people who don't know how to make roast potatoes or think you can only get them crispy using duck fat. My Mum always uses Maris Piper as the taste is great and they come out super crisp.
Course: Main Course, Side Dish
Keyword: cripsy potatoes, roast potatoes

Ingredients

  • 1 kg Maris Piper potatoes Peeled and cut into smaller pieces
  • vegetable oil
  • generous pinch of pink/sea salt

Instructions

  • Preheat the oven for 10 minutes. Meanwhile peel the potatoes and cut into smaller chunks. Cover with cold water and bring to the boil. Boil for 5 minutes.

    While the potatoes are boiling pour the oil into a roasting tin (cover the base with oil) then place in the oven.

    Drain the potatoes and put (using tongs) the white potatoes back into the pan you boiled them in. Shake the pan vigorously so the potatoes have a fluffy outer coating.

    The total cooking time for the potatoes is 60 minutes. By coating every 20 minutes it keeps them crisp and full of flavour.

    Carefully remove the hot oil from the oven and add all the potatoes with a generous pinch of salt. Using a large metal spoon coat eat potato in oil. Roast for 20 minutes.

    After 20 minutes coat the potatoes in oil again. Place back into the oven for another 20 minutes.

    After 20 minutes remove and coat for one last time in oil. Pop back in the oven for 20 minutes or until golden brown.

    Carefully remove the cooked potatoes from the oven and using tongs place on a serving dish or plates.

    Turn down the heat a little and any leftover potatoes can go back in the oven to keep hot. Don't be surprised if you or your guests go back for a second or third helping.

    Enjoy with gravy.

Video

Notes

TIP: Don’t boil for more than 5 minutes or the potatoes will fall apart. By bashing them around the pan it creates a fluffy potato which absorbs the oil and goes super crispy. I don’t bash the sweet potatoes as they won’t go crisp.

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