Epic Roast Potatoes

british

Epic Roast Potatoes

These epic roast potatoes are going to steal the spotlight on the big day. Best of all, you can start to prep and freeze these in advance so that they are ready to roast in the oven when needed. These roast potatoes have a golden crisp exterior and a fluffy inside. For extra flavour you can add some garlic cloves at the parboiling stage.

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Ingredients

  • Maris Piper potatoes 2 kg (peeled)
  • garlic cloves 4
  • plain flour 2 tbsp
  • vegetable oil 6 tbsp
  • fresh rosemary pinch

Method

  • Peel and slice the potatoes in half. Bruise the garlic cloves with the back of a knife to help release the flavour.
  • Put the potatoes in a pan of cold salted water along with the garlic. Bring to the boil then simmer gently for around 6 - 8 minutes until they are about half cooked. Be careful not to let them get too soft or cooked all the way through.
  • Drain them in a colander, shaking the colander so that you rough up the edges - this gives you super crunchy potatoes.
  • Scatter the potatoes onto a tray and sprinkle with the flour and a pinch of salt then toss gently. Once they have cooled completely, pop them in the freezer and freeze until needed. You can do this up to a month in advance.
  • When you’re ready to cook the potatoes, preheat the oven to 200°C/180°C fan/gas mark 6.
  • Add the oil to a deep roasting tray. You can also use duck or goose fat depending on what you prefer. The tray should be big enough so the potatoes are in a single layer. Pop the tray in the hot oven for 5 minutes or until the oil is smoking hot.
  • Remove the tray from the oven and carefully spoon the potatoes into the tray and baste with the oil so they are well coated. Season with salt and pepper then spread out in a single layer in the tray. Sprinkle with a pinch of chopped fresh rosemary on top or thyme or sage whichever you prefer.
  • Roast for 60 - 65 minutes, turning halfway through, until they are crunchy on the outside and fluffy on the inside. Serve alongside your favourite mains. Plate up and enjoy!

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