Crispy and golden roast potatoes are a must-have for any Sunday dinner. Achieving that perfect crunch can be a challenge, but renowned chef Tom Kerridge has shared a simple technique that guarantees excellent results every time. The best part? You don’t need duck or goose fat to achieve these delightful roasties. This recipe uses a clever method of creating a crispy batter using the potatoes themselves, resulting in fluffy insides and a satisfying crunch on the outside.
Ingredients:
- Eight large Maris Piper potatoes, peeled and cut into chunks
- Vegetable oil for roasting
Method:
- The day before cooking, place the potato chunks in a large pan of salted water and simmer for about 10 minutes, or until they are just tender. Drain the potatoes in a colander, reserving a small amount of the cooking water, and allow them to cool.
- Identify the two most cooked and ready-to-mash potato chunks. Push these through a potato ricer and add a little of the reserved cooking water to create a thick potato batter. Roll the cooled potato chunks in the batter until coated, then place them on a tray lined with baking parchment. Refrigerate the coated potatoes overnight.
- The next day, preheat the oven to 200°C (180°C fan) or 392°F (356°F fan).
- Place a large roasting tin in the oven and add a generous splash of vegetable oil. Allow the oil to heat for a few minutes until hot.
- Carefully add the coated potato chunks to the hot oil in the roasting tin and turn them to coat evenly. Lightly season with salt.
- Roast the potatoes without turning them for 40 minutes at the initial temperature.
- After 40 minutes, turn over the potatoes and increase the oven temperature to 220°C (200°C fan) or 428°F (392°F fan).
- Continue roasting the potatoes for an additional 20 minutes, turning them once during this time. The potatoes should become “beautifully crisp and golden all over.”
Best Oils for Roast Potatoes:
If you’re looking for extra crispiness, various oils can be used, such as olive oil, coconut oil, and sunflower oil. Butter, goose fat, and duck fat are also popular choices for achieving excellent roast potatoes. The choice of oil depends on the desired outcome—whether you’re aiming for a crispy texture, rich flavor, or a combination of both.
Enjoy the delectable crunch of these roast potatoes, crafted using a unique batter technique that guarantees a satisfying and flavorful dining experience. Whether served as a classic side dish for a Sunday roast or as an accompaniment to any meal, these roasties are sure to be a hit among family and friends.
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