Some would say these are the perfect accompaniment to any roast dinner – who am I to argue there? The only place we might come to a disagreement is in the size of the perfect roast spud. Personally I like them quite small, less than the size of ping pong ball. I find you get a better ratio of crunch that way.
This recipe was the one I used when making Jamie’s 6 Hour Slow Roasted Pork so when I did it I used pork fat but that really isn’t necessary, you can use whatever oil or fat you want.
- At least one large baking potato per person, peeled and cut into similar sized pieces
- Your choice of fat or oil for roasting
- Pinch of salt
Method of Preparation:
- Preheat your oven to 190°C and boil a kettle
- Place your peeled and chopped potatoes into a large enough pan and cover them with boiling water and a pinch of salt. Turn the heat up up high and boil them, covered, for about 10 minutes
- Drain the water from the pan and then leave the potatoes in the pan, cover with a clean tea towel and pop the lid back on too. Leave them like this for a good 5 minutes which allows the steam to escape from the potatoes and get absorbed by the tea towel – you don’t want soggy spuds in hot oil.
- Remove the tea towel but put the lid back on and then, whilst holding the lid firmly in place, give the pan a good shake. This will rough up all the edges and allow for greater crispiness.
- Tip them into a baking tray and cover with your choice of fat or oil (I took the pork roasting juices from my joint of meat and covered them in that with a bit of olive oil). Give them a good stir around the pan to make sure they’re all coated.
- Pop them in the oven for half an hour then take them out and give them another stir in the fat/oil but be careful as it’s all going to be very hot. Put them back in for another half hour or until they’ve reached your preferred level of roastedness.
That’s it, great roast potatoes every time, as you can see here when they were served with the pork I keep mentioning…