For me, there’s nothing better than sitting down to a full Sunday Roast with all the trimmings on a cold Winters’ day. I think everyone will agree that their mum’s roast dinner is the best on the planet and I have memories of standing by the roasting dish picking out the crispiest ones with the brownest bottoms from the meat juices. The roasties are an implicit part of the dinner and so it’s important they’re done right.
So no pressure then…
Roast potatoes were the first thing I attempted after deciding I was going to shift my bum and teach myself to cook (if you’re interested, see the full story here). I found a recipe on my old faithful BBC Good Food that didn’t seem too long-winded or difficult and followed it to the letter. Whenever I find a recipe I’d like to try I always follow it precisely the first few times before experimenting and switching it up myself. I honestly couldn’t believe just how well they turned out. Perfection, almost!
Now I’m not going to go into a big debate about what potatoes work best here. Truth be told I’ve used all sorts of different varieties over the years depending on what’s in my cupboard from King Edwards to baking potatoes to new potatoes. Truth be told, my favourite way is to use new potatoes to make mini roasties. I think because they’re smaller they crisp up nicer and I do like the flavour of them roasted. Also, they’re done quicker. Ideal for a quick accompaniment to whip up after work and the school run.
So what do you need to make the perfect roasties?
Potatoes, oil/fat, and salt.
That’s it. That’s honestly all you need to make the best roast potatoes you’ve ever tasted (just don’t tell your mum!)
In total they take around an hour and 10 minutes from prep to plate so if you’re doing a roast dinner I usually time them to start about an hour and a half before you’re planning to serve up dinner. Just so you’re not rushing.
- Par-boil the potatoes. I put them in the cold water and leave it to warm up and then boil for 10 minutes before removing from the heat. Drain and leave to dry out for about 15 minutes. Meanwhile add the oil or fat to a roasting dish and put in a preheated oven. I heat to 200 degrees C.
- Give the potatoes a shake to loosen up some of the outside and create the crispy bits. You can also use a fork around the edges.
- Put the par-boiled potatoes into the dish and sprinkle salt over them. Then cover in the oil/fat.
- Turn roughly every 20 minutes. 15 for smaller varieties. They should only need turning twice and so should be cooked and nice and crispy after roughly an hour in the oven.
That’s it. That is literally how to make the most amazing crispy on the outside fluffy on the inside roast potatoes. How easy is that!?
Instead of using just salt, use a mix of salt, spices, and herbs to create different tastes.
Cumin and chilli seeds make spicy ones. Ideal for summer garden parties with a cool dip or with spicy meals such as chilli or curries. You could also use chilli oil rather than a plain one.
Garlic salt is one of my favourite variations on the regular roast potato. It goes really well when making Patatas Bravas and other Mediterranean dishes.
Rosemary and potatoes go really well together. Some roast potato recipes instruct you to use it when making your every day ones but I find the taste too strong so only use rosemary when making a lamb roast dinner.
If you have any variations to the above I’d love to try them so please leave a comment or a link to your own recipe because I do love to try out new recipes. Also, if you try this out and it works please comment your feedback. I’m still new to all this recipe-writing so I’d appreciate it.