The Best Crispy Roast Potatoes
Delight in these crispy roast potatoes, perfectly fluffy inside and crunchy outside, perfect for a comforting roast dinner.
Equipment
- pan
- Roasting tin
- colander
- tongs
Ingredients
Main Ingredients
- 1 kg floury potatoes such as Maris Piper or red-skinned Rooster potatoes
- 120 g lard or duck fat use vegetable oil for vegetarian version
- 1 teaspoon Maldon salt
- 1 tablespoon fresh thyme leaves
Instructions
Cooking Instructions
- Preheat the oven to 220C/425F (fan).
- Peel the potatoes and chop them into chunky pieces a little bigger than a ping pong ball (approx 2 inches/5cm across).
- Place in a pan and cover with cold water. Place on high heat and bring to a boil, then simmer for 8-9 minutes until softened at the edges.
- Meanwhile, place the lard or goose fat in a large roasting tin and place in the oven for 10 minutes until shimmering hot.
- Drain the potatoes in a colander and give them a good shake to roughen up the edges.
- Carefully place the potatoes in the baking tin with the hot fat. Turn them over once to coat in the fat and then place them in the oven.
- Cook for 30-35 minutes, turning once or twice in the last 15 minutes, until golden brown and crispy.
- Remove from the roasting tin and serve topped with Maldon salt and fresh thyme leaves.
Notes
8-9 minutes might seem long to par-boil potatoes, but it allows the edges to fluff up for extra crispiness. Save potato water for gravy if desired.
Nutrition
Serving: 1portionCalories: 279kcalCarbohydrates: 31gProtein: 6gFat: 15gSaturated Fat: 5gCholesterol: 15mgSodium: 606mgFiber: 6g
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