Perfect Roast Potatoes

Maris Pipers really are the perfect roasting potato, you should be able to find them in any supermarket.

Roast potatoes are a cornerstone of any hearty meal, delivering that unbeatable combination of crispy edges and fluffy insides. Whether you’re making them for a Sunday roast, a festive feast, or a comforting midweek dinner, these tips will help you achieve roast potato perfection every time.

Choosing the Right Potatoes

The type of potato you use can make or break your roasties. Floury varieties like Maris Piper, King Edward, or Russet potatoes are ideal because they crisp up beautifully on the outside while remaining soft and fluffy inside. Waxy potatoes, on the other hand, are better suited for salads or boiling as they don’t achieve the same texture when roasted.

Preparing the Potatoes

1. Peel or Leave the Skin On: Peeling is traditional and creates a smooth, crispy exterior, but leaving the skin on can add extra texture and flavor—especially if the potatoes are very fresh.
2. Cut to Size: Chop your potatoes into even chunks to ensure they cook evenly. Aim for pieces about the size of a golf ball, as these allow for a good balance between crispy exterior and fluffy interior.
3. Parboil for Perfection: Parboiling is essential for softening the inside of the potatoes and creating a rough surface for maximum crispiness. Boil the potatoes in salted water for about 8-10 minutes, or until the edges are just starting to soften. Drain them well and give them a shake in the colander to roughen up the edges—this step is crucial for achieving that crispy coating.

Choosing the Right Fat

The choice of fat can influence both flavor and crispiness. For traditional roast potatoes, goose fat or duck fat is ideal due to their high smoke points and rich flavor. For a lighter option, vegetable oil or sunflower oil works well. Olive oil can also be used but may not yield the crispiest results due to its lower smoke point.

Preheat the fat in the roasting tray in a hot oven (about 200°C/400°F) while parboiling the potatoes. When the fat is shimmering and hot, carefully add the potatoes to the tray, ensuring they sizzle as they hit the fat—this is key for achieving a crisp exterior.

Seasoning and Flavors

• Classic Seasoning: A sprinkle of sea salt and black pepper is all you need for classic roasties. Add them before and after roasting for layers of flavor.
• Herbs: Toss the potatoes with fresh rosemary, thyme, or sage before roasting for aromatic, herb-infused roasties.
• Garlic: Add whole, unpeeled garlic cloves to the tray for a mellow, caramelized flavor. Alternatively, toss the potatoes with crushed garlic during the last 10 minutes of roasting to avoid burning.
• Spices: For a twist, try adding smoked paprika, cumin, or a pinch of chili flakes to the potatoes before roasting.

Perfecting the Roast

1. High Heat: Roast the potatoes at 200-220°C (400-425°F) for the best results. The high heat helps create a crisp, golden exterior while cooking the insides perfectly.
2. Don’t Overcrowd the Tray: Arrange the potatoes in a single layer with plenty of space between them. Overcrowding the tray causes steaming instead of roasting, which prevents crisping.
3. Turn for Even Crisping: Halfway through cooking, turn the potatoes with a spatula or tongs to ensure all sides get evenly golden and crispy.

Roast the potatoes for about 40-50 minutes, depending on their size. Keep an eye on them, as smaller pieces may cook more quickly.

Serving Suggestions

Serve your roast potatoes straight from the oven for maximum crispiness. They pair beautifully with:

• Traditional Roasts: The classic accompaniment to roast beef, lamb, chicken, or turkey.
• Vegetarian Dishes: Serve alongside roasted vegetables, nut roasts, or hearty casseroles.
• Sauces and Dips: Elevate them with a drizzle of gravy, aioli, or a dollop of sour cream.

Storing and Reheating

If you have leftovers (though it’s rare!), roast potatoes can be stored and reheated with care:

• Fridge: Store in an airtight container for up to two days.
• Freezer: Freeze them for up to a month, though their texture may be slightly less crispy after defrosting.

To reheat, place the potatoes in a hot oven (200°C/400°F) for 10-15 minutes to restore their crispiness. Avoid microwaving, as it makes them soft and soggy.

Troubleshooting Tips

• Not Crispy Enough: Ensure the fat is hot before adding the potatoes, and avoid overcrowding the tray.
• Too Dry: Toss with a little extra fat or butter during cooking.
• Burning: Reduce the oven temperature slightly or turn the potatoes more frequently.