The BEST Roast Potatoes
Here I reveal m y long guarded secret to the BEST Roast Potatoes you’ve ever had. Don’t spend time peeling potatoes when you need them for dinner – these delicious Crunchy Golden Roasts can be made up to a month in advance, so you can relax and enjoy the day instead of slaving away in the kitchen all morning.
View my Video tutorial by clicking the photo below
The BEST Roast Potatoes
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Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Calories per Serving 250
Ingredients
- 2.5 kg Potatoes A floury potato is best. Desirée or King Edwards, if in Spain, Mona Lisa or Agata
- 5 tablespoons Lard or goose/duck fat.
- 1 tsp Baking Soda (Sodium Bi-carbonate) NOT baking powder
- 3 sprigs Fresh Thyme
- 3 sprigs Fresh Rosemary
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Peel the potatoes, then cut into pieces about the size of a golf/pingpong ball. It's important they are not too large pieces. Place in a pan of COLD water (add NO salt at this stage) Add the teaspoon of Baking Soda. Bring the pan to the boil and cook gently for 5 - 6 minutes ONLY
- Strain through a colindar and leave to dry off for a few minutes.
- Place you baking tin and lard (or whatever fat you're using) in a pre-heated oven at 220ºc for about 10 minutes.
- In the meantime, return the potatoes to the empty pan, place on a lid and shake the potatoes around a couple of times to rough up the outside of the potatoes.. Next place them gently onto a wire cooling rack to dry off a little more.
- Now place the potatoes gently into the hot fat, DO NOT tip them in all at once or you'll probably break the potatoes up and/or burn yourself.
- Turn the potatoes over once to coat both sides with the fat then place in the oven for about 40 minutes, remove, turn again and add the Thyme and rosemary, salt & pepper. Return to the oven for a further 15 - 20 minutes in the oven still at 220ºc.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: British, Recipes, Soups, Salads, Side Dishes & Sauces, Vegetarian,, Vegan & Free From, Videos
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Hi, YES you can but don¡t cover them with Plastic wrap or they will get wet, make sure they’re cold before you refrigerate them, just cover loosely with greaseproof paper.
Mr. Paul, to make these ahead, can I put the parboiled potatoes in the fridge overnight? And if so, do I cover them? I am enjoying all your YT videos. How kind of you to share your knowledge!
This is a fantastic idea! I’m having a beef roast instead of turkey this Christmas and will certainly be making my roast potatoes this way. What a wonderful time saver! They look scrumptious!
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