This best roast potatoes recipe will certainly not disappoint, purely because it is a very simple recipe, but it has everything roast potatoes should have, a crispy outside combined with a light and fluffy centre!
Here at British Bakeware, we have seen many recipes claiming to be the ultimate roast potatoes, but we believe that the brilliant people at BBC Good Food have got it spot on, simple is definitely better in this case! This recipe allows you to use goose fat, duck fat or olive oil, basically whatever you want. All you need is an enamel roasting pan or any other large roasting tin, salt, and you are ready to go!
- 1kg Maris Piper potatoes
- 100g of goose fat, or 100ml of olive oil
- 2 tsp of flour
- Maldon salt
Step 1- Pre-heat your oven to 200 degrees celcius/180 degrees for a fan oven/gas mark 6. Place an enamel roasting pan in the oven cavity to pre-heat as well. Peel all of the potatoes and cut each potato in to 4 pieces. Place the potatoes in to a large saucepan and pour in water to barely cover them. Add some salt and wait for the water to boil. Once the water has reached a rolling boiling point, turn the heat right down and simmer the potatoes for 2 minutes. While this is taking place, put your goose fat, duck fat or olive oil in to the enamel roasting pan and place it in the oven for a few minutes until it is piping hot.
Step 2- Drain your potatoes using a colander. Shake the colander around a bit to break up the potatoes and fluff them up. Take the 2 tsp of flour and sprinkle in over the outside of the potatoes. This will help make them crispy on the outside!
Step 3- Once you have done this, carefully put each potato in to the hot fat or oil. Ensure each potato is covered by the fat as this will also help them become lovely and crispy. Spread them out evenly in the tin.
Step 4-Roast in the oven for about 15 minutes before taking them out and turning them over to ensure they are cooking evenly. Roast them for 15 minutes again before turning once more. Place them back in the oven once more until they are deliciously golden and crispy on the outside.
Step 5- Once you are happy with the colour of the potatoes, take them out and sprinkle with some of the Maldon salt before serving straight away.
Step 6- You will definitely have the best roast potatoes to go with your Christmas dinner. Crispy on the outside and light and fluffy in the centre! Merry Christmas!
Source: BBC Good Food
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