The Ultimate Roasties

Food Pictures, Recipes | 26th November 2015 | By

Since I first started cooking, many a moon ago, I have always found a traditional roast the toughest meal to cook. The main reason being it’s one meal that is close and dear to all our hearts and it’s tradition! Everyone’s roast is a little different with small variations which makes it that little bit more tricky.

In this recipe I have a few pointers on how to make the ultimate roasties. “It’s all in the potato…” We use Maris Pipers (a great all-rounder).  You could also use Russet or Yukon Gold which are starchy depending on the time of year. I find a starchy potato best for roasties as they are fluffy on the inside and crispy / crunchy on the outside.

  • Preheat your oven to 180° c
  • Use a flat tray with fat of your choice. We use duck fat which is available to in most supermarkets. You only need to cover the bottom of the tray.
  • Place tray into oven and leave to heat.
  • Peel your potatoes and cut to uniform / desired shape.
  • Place potatoes in a pan with cold water to cover and bring to the boil.
  • Reduce heat to simmer. If you’d like to season your potatoes and give them a great golden colour like those pictured above, add a teaspoon of turmeric, garlic, rosemary and tyme.
  • Simmer for 12 -14 mins so they’re par cooked. I tend to go a little bit over but the longer you leave in the water the more it absorbs.
  • Strain into a colander and leave for 5-6 mins. If you’ve added herbs, remove these and set aside for later. If the herbs are added in from the start, they will burn and be bitter.
  • Sprinkle flour onto potatoes and lightly fork / pierce the potato to release outer skin or you can lightly rumble them in the colander.
  • Place the potatoes in the hot tray but be careful of spitting fat. Try not to open and close the oven door too much as the temperature in domestic fan assisted ovens drop very fast.
  • Roast potatoes up to 30 mins, turning over midway. When you turn over, add thyme, garlic and rosemary from blanching.
  • By the finish of cooking the fat should be absorbed by the potatoes

And, as always, practise makes perfect. So keep pushing it and learn from your mistakes!


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