The Definitive Roast Potato

Appears in

Published 2010

As with ail simple things, it’s worth taking the trouble to get these right. Here are a few tips to help you make perfect roast potatoes.

Floury potatoes such as Maris Piper, Cara, Desiree and King Edward produce a fluffy interior, while waxy varieties give a smoother texture. I prefer to use floury potatoes but both are good.
Peel the potatoes just before cooking them; don’t leave them soaking in water.
Parboiling the potatoes before roasting breaks down their structure, which means that the cooking time is reduced and the outside becomes crisper.
Make sure the oil in the roasting tin is very hot (almost smoking) before adding the potatoes but don’t allow it to burn. If the oil isn’t hot enough, the potatoes will be greasy.
For really crisp potatoes, make sure they are completely dry before adding them to the hot oil.
Don’t turn the potatoes until they are golden on one side.
Season the potatoes only when they are cooked; otherwise the salt will make them mushy.
Serve roast potatoes as soon as they are ready, so they don’t lose their crispness.
I like to cook roast potatoes alongside the meat so they absorb some of the flavour. However, the meat juices can make them slightly soggy. If you like really crisp potatoes, roast them in a separate tin.