Really good roast potatoes
Trust me when I say these are the BEST Roast Potatoes, they are deliciously crunchy on the outside and soft in the middle.
This recipe will ensure you get them right every time with just a few simple steps.
Plus they will be the perfect addition to your Christmas spread!
ROAST POTATOES
-potatoes cut into chunky pieces (usually quartered or sixthed)
-lard or duck fat
-celtic sea salt
-fresh thyme, rosemary or sage
NOTES
-I love to use lard, it is my favourite for roast potatoes and it gives the potatoes the best flavour. Duck or goose fat will work well too.
-I keep a lard jar in the fridge where I save all the fat from roast pork, bacon, pork sausages ect. to use for my roast potatoes.
-I opt for Desiree potatoes or a Dutch cream, they are both ideal for roasting. You can give them a wash and leave the skin on.
-Don’t skip the twice cooked part, that’s the secret ingredient to really good roast potatoes.
-I have left the quantities up to you because you can cook this by feel and cater to the amount of people you are serving. I like to be a generous host and think that if there wasn’t leftovers I didn’t cook enough so I usually cook 4 potatoes/head as a guide
METHOD
1. Preheat the oven at 220 Degrees Celsius. Add chopped potatoes into a pot of water and bring to the boil. Cook till soft, strain and toss to rough up the edges.
2. Transfer the potatoes back into the pot, add lard salt and any herbs you like, toss and coat all of the potatoes generously.
3. Transfer potatoes onto baking trays with a bit more lard, be generous.
4. Cook in the oven and check every 15mins and rotate when needed.
5. Once they are crispy to your liking you can season again to your taste.
Enjoy hot with your favourite roast, don’t forget the gravy!
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