The Best Crispy Roast Potatoes

Best Crispy Roast Potatoes

It’s coming up to the Festive time of year when we start planning our Christmas dinner get together. Roast Potatoes are probably one of the most popular side dishes on the table for most households. We all hope for those crispy skins and fluffy insides for our Roasties but sometimes that just doesn’t happen for whatever reason, so this is my foolproof recipe for the most amazing Crispy Roast Potatoes every time . Great for the festive dinner table but also great throughout the year for the perfect accompaniment to a good Sunday Roast dinner. Enjoy.

Serves 4

1kg Maris Piper Potatoes (these are the best kind)

100g Goose Fat (I used high grade Goose Fat from my local Butchers, S.Collins & Son) (you can also use a good Duck Fat too)

2 Tsp Cornflour

Sea Salt Flakes to taste

Rainbow Peppercorns to taste

  1. First place a Baking Tray in an oven and pre heat to Fan 220 deg C.
  2. Peel and cut the potatoes into quarters (or which ever size you prefer), place into a pan of cold water and season with salt. Bring to the boil and reduce to a medium simmer, covered for about 10 minutes.
  3. Meanwhile, spoon the Goose Fat onto the hot baking tray (be careful) and put back into the oven to heat the fat up, about 10 minutes until the fat is smoking slightly.
  4. Drain the water from the potatoes, give the pan a good shake to fluff up the potatoes, sprinkle the cornflour in and give it another shake, keeping the lid on let the potatoes sit for about 10-15 minutes so that the steam can air dry the potatoes. (the Drier the crisper they’ll be)
  5. Carefully with a pair of tongs, place the potatoes onto the baking tray ensuring they are coated with the Goose Fat. Bake in the oven for 15 minutes, then turn the potatoes over and bake for a further 15 minutes, turn again and bake for another 15-20 minutes or until all golden brown and crisp.
  6. Serve immediately with a sprinkling of sea salt & some pepper.

Some people add garlic and herbs like rosemary etc, which is fine, but I love my traditional recipes to be traditional, if you get a good potato there is no need for extra flavouring, the duck fat & salt are simply perfect for a roastie.

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