Monday, 20 April 2015



Yesterday making our roast dinner I achieved something is been unable to do before! Create the ultimate roast potato! Crispy on the outside and fluffy in the middle, these bad boys were the best I had ever done so it only seemed appropriate that I should share the technique with you so you can enjoy them at home. Crack these out next time your doing the weekly roast and everyone is going to be calling you be a Sunday roast superstar.

Obviously as with most of my recipes this is a veggie friendly recipe so I'm aware that the use of goose fat is renowned for giving amazing spuds however this is not an option in my gaff and anyway I don't think many people just have goose fat lying around ready for a spontaneous roast. I used olive oil and that worked amazingly.

I'm not giving any volumes for the ingredients either. How many potatoes you're making depends on how many your feeding. For size I got for about the size of the circle you would make doing an OK sign with your thumb and forefinger. Any bigger or smaller you will need to adjusting the roasting time accordingly.
Let's go! Your going to be in potato paradise when you get your chops around these!

Perfect Roast Potatoes

Peeled And Wash Potatoes
Pinch Of Table Salt
(As Many As You Need)
Good Glug Of Olive Oil
Sea Salt Flakes
Pepper To Season

  1. Start my placing your potatoes in boiling water with a pinch of salt added and bring back to the boil before simmering for ten minutes.
  2. Whilst the potatoes simmer, line a roasting tray with foil and add in a glug of olive oil to just cover all the foil. Place this in the oven and turn the heat on too 220 degrees (200 fan).
  3. Once the potatoes have simmered, drain them in a large colander and then gently shake to break the outside. You don't want to smash them into pieces, just to make them a little fluffy on the outside.
  4. Once the oven has reached the desired temperature, carefully remove the tray from the oven and tip in the potatoes and sprinkle over enough sea salt flakes so there are some on each potato but not too much that they are over coated.
  5. Give the tray a shake as the potatoes fizz and try and coat them in as much oil as possible before cracking over the pepper to season. Add in any veg you might be roasting at this time as well to save on oil and washing.
  6. Place back in the oven and roast for 30-35 minutes, shaking the tray every ten minutes so the potatoes don't stick and get a re-coating in the oil and salt.
 Remove the potatoes from the oven and get them on the plate as quick as possible. The hotter they are the more crisp and fluffy they will stay but be careful when you bite into them as they will be super hot. The crispy skin will crack as you slice through them (is there a greater sound than that!) to reveal the insides which will be as soft as clouds. Nothing beats a good roastie on a Sunday and when you try these little babies your going to think that life can't get any better! 


    1. What type of spuds do you use as this can make a big difference ? I sometimes put flour or semolina on them at the shaking stage as this works well for lovely crispy spuds !1

      1. When it comes to a roast potato I think you can't beat a Maris Piper for taste and availability. It's a crime in my eyes to do anything other than boil and smother in butter a new or jersey royal potato so they are a no no as are sweet potatoes for their softness. Roosters are supposed to work really well but can be pricey!