Roast potatoes – slightly naughty but ever so moreish, if done properly.
This beautiful British delicacy is cooked thousands upon thousands of times around the country every week but what makes the perfect roasty? Here I’ll share with you my secret...
As with everything it starts with selecting the best potatoes, for me this is red skins. Peel them with a potato peeler but don’t submerge them in water! Why – we want them to be crispy and they can soak up the water and make this difficult to achieve (I think).
Cut into decent equal sized pieces, id suggest 6cm all the way round but don’t worry if they’re not exactly the same – no need for trimmings.
Place in a pot and just cover with cold water, add a good pinch of table salt and put on a high heat to bring to the boil. Skim off any white foam and simmer for 4-5 mins.
Drain in a colander and gently wash under cold running water. Allow to drain.
Heat a roasting tray – preferably the one the roast beef or similar just came out of – add some goosefat (veg oil if you want to keep them vegan), a good sprig of thyme or your favourite herb. Once the herbs starts to fry add your potatoes and sprinkle with salt, turn a few times then pop them in a pre-heated oven around 180-190 oC turning every 5 mins or so.
Check them with a knife after 25 minutes to see if they are cooked, if they are ready place them back in your clean colander. Heat a frying pan and add a very generous spoon of unsalted butter (soya for Vegans), once foaming toss in your roasties and a fresh sprig of thyme and keep them moving until they are golden brown. Drain once again, place in a warmed serving bowl and sprinkle with Molden salt.
Tips – you can add some meat trimmings at the roasting tray stage for added flavour or a crushed clove of garlic is great too.