Roast Potatoes Recipe

Festive Recipe Spotlight: Crispy Roast Potatoes

Posted:
11 December 2022
Category:

The most essential side to any roast is roast potatoes! Getting them crispy on the outside and soft and fluffy on the inside is the goal. To achieve this our Head Chef, Peter, recommends using Maris Pipers, shaking the pan after parboiling to produce rough uneven outsides and crisp them up in the hot duck fat.

Ingredients

  • 1000g of Maris Piper potatoes
  • 50g of duck fat
  • 6 sage leaves
  • 6 sprigs of marjoram
  • salt

Method

  1. Wash, peel and remove any black spots from the potatoes. Cut the potatoes into even sizes, ensuring there are straight edges and right angles. This is easier to achieve with large potatoes.
  2. Place the potatoes in a large pan and cover them with cold water. Season the water well. It should taste like the sea. Bring the potatoes to a slow boil. Cook until they are nearly cooked and then drain the water.
  3. Once drained, place the potatoes back in the pan, put the lid on and then shake firmly, so that they start to break up on the outside, not all the way through.
  4. Place a heavy-based roasting tray over two hob rings, add the duck fat and melt. Put the potatoes in the tray and turn over with a fish slice. You are looking to achieve a golden crisp colour on the potatoes. The colour does not need to be even all over.
  5. Once the potatoes have a good amount of colour and before they start to burn place them in a hot oven on 220ºC/Gas mark 8 and roast until golden all over.
  6. When ready to serve, sprinkle with chopped sage and marjoram. Enjoy.

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