I love roast potatoes - it's that gorgeous crispy exterior contrasting with the soft, fluffy interior that get me every time!
Desirée, King Edwards and Yukon Gold are options, but for me it has to be a Maris Piper. There's something about them that gives the best (IMHO) crisp and fluffy combination.
I always start the parboiling process with cold water, rather than boiling, as it helps to ensure even cooking of the potatoes. They are cooked for at least 9 minutes, to ensure maximum fluffiness!
In terms of oil, then it has to be a neutral option like vegetable or rapeseed - both let the flavour of the potato shine through. It' s important to get the oil really hot before you add the potatoes, and if you want all round crispiness then turning during the cooking process is key!
Maris Piper
8 tablespoons of vegetable oil
3-5 fresh thyme sprigs
Sea salt
- Pre-heat the oven to 200°C.
- Peel the potatoes and cut them into large chunks - enough for a couple of bites.
- Place the potatoes in a large pan of cold, salted water.
- Bring to the boil, then reduce the heat slightly, and cook for 9-10 minutes.
- Drain the potatoes into a colander and then place the colander over the pan. Cover the potatoes with the lid.
- After 5 minutes, shake the potatoes to fluff up the edges.
- Spoon the vegetable oil into a roasting dish, and place in the hot oven for 5-10 minutes until the oil is very hot.
- Remove from the oven and using a large spoon or tongs, place the potatoes into the hot oil. Turn the potatoes once in the oil and place in the oven.
- After 20 minutes, remove the potatoes from the oven and turn them over.
- Return them to the oven for a further 20 minutes. (If you want to ensure the potatoes are crispy on all sides, then turn them after 10 minutes.)
- Serve scattered with sea salt and fresh thyme leaves.
