Perfect roast potatoes
It’s not Sunday dinner without roast potatoes. It’s time to settle the debate once and for all and declare this the recipe for the perfect roast potatoes.
- 1kg Maris Piper potatoes
- Pinch of baking powder
- 100g duck or goose fat (for an extra sumptuous taste), or 100ml olive oil
Put a large roasting tin in the oven and heat oven to 200C/fan 180C/gas 6.
Peel the potatoes and cut each into 4 even pieces. For smaller potatoes, cut into 2-3 pieces.
Place the potatoes into a large pan and cover with water.
Add salt and baking powder and bring to the boil. As soon as the water reaches a full boil, lower the heat and simmer the potatoes uncovered for 2 mins.
Meanwhile, put the fat or olive oil into the hot roasting tin and heat it in the oven for a few minutes so it’s very hot. This will make your potatoes extra crispy!
Drain the potatoes in a colander and shake it a few times to fluff up the outsides.
Place the potatoes into the hot fat, ensuring they are fully coated. Spread the potatoes in a single layer in the tin – make sure they have plenty of room.
Roast the potatoes for 15 minutes, then take out of the oven and turn over.
Return to the oven for 15 more minutes, then turn over again. Put back in the oven for another 10-20 mins, until they are crisp and golden.
Serve hot with a scatter of salt.
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