Who can say no to a towering mountain of spuds, in any form? I certainly cannot…
These golden roasties are the perfect side to a glorious Sunday lunch. Crispy, salty and wonderfully soft in the middle. I wouldn’t blame you if one, two or five… go missing…
They start off life as an ordinary potato, I usally use whichever variety I have lying around at home. But, to get the fluffiest, crispiest roast potatoes, I would suggest to use King Edwards or Maris Pipers.
The fat used in this recipe is mainly rendered chicken fat, with a little sunflower oil too. I used the fat skimmed off the top of the juices from the Slow Cooker Roast Chicken after letting it cool overnight. You can just spoon it off the top if you can’t wait that long!
To get that really crispy outer crust, we have to parboil the potatoes until just barely tender in the middle and rough them up!
The fat has to be screaming hot and the surface of the potatoes dry to get the crispy crust. I also dust them liberally with cornflour along with the seasonings, this ensures that the outsides become browned and golden.
It is important to let the potatoes steam for a while, this releases excess moisture and increasing the likelihood of having crispy roasties! Tossing them in the fat and roasting at a high temperature is the way to it.
Crispy Roast Potatoes
Golden roast potatoes that will be the perfect accompaniment to any special dinner.
- 2.5 kg floury potatoes (Maris Piper or King Edward)
- 3 tbsp rendered chicken fat
- 4 tbsp sunflower oil
- 4 tbsp corn flour
- Pre-heat your oven to 250c.
- Bring a large pot of water to a boil and cook potatoes until just barely tender
- Drain and leave the potatoes to release excess steam/moisture.
- Meanwhile, heat your fats in a roasting tray until it starts to smoke slightly.
- shake the potatoes to rough up the outsides. Decant into the roasting tray and season with salt and pepper.
- Coat with the corn flour and toss each potato until it is coated with the fat.
- Roast at a high heat for 40mins-1hr, turning halfway through cooking or as often as needed.
- Serve when all potatoes are crispy and golden!
- You can use goose fat or butter to make it decadent. Or use purely vegetable oils to make this a vegan recipe.
- Adding fresh or dried herbs (towards the end of cooking), or unpeeled garlic cloves will boost the flavour.
- The corn flour makes this recipe gluten free, however, plain flour or even finely ground semolina could be used to increase the crunch factor!