As always, the type of potato you use will have an effect on the final product in terms of texture, so to make your roast a success you’ll want to use the right one. We recommend using Roosters or Maris Pipers because they are floury and can give you that lovely lightness inside that’s so tasty.
If you boil your potatoes for a short time before roasting, you have a better chance of achieving that lovely crispness on the outside. This is because a raw potato will have more resistance on its outer layer, meaning that any fat you add to crisp things up won’t be able to get in the cracks. To parboil, cut your potatoes into the chunks you want to use for roasting and put them in boiling water for around ten minutes, depending their size. Once the outside is soft, but the inside is still firm and raw, you’re good to go!
On final thing to keep in mind here is to make sure they are properly dry after the parboiling to make sure the skin is ready to be crisp and cracked. Give them a shake in their container to roughen up their surfaces even more to create space for the fat to get in!
Whether you’re using goose fat, sunflower oil or healthier alternatives such as rapeseed, ensure that you give all the spuds an equally good coating, all the way around. This is key to getting the final product raw and crispy.
How long you put your spud in for does depend on the size and how parboiled they but a good rule of thumb is put them in for around 40 minutes at 200°C/425°F/Gas mark 6 or until their appearance is crunchy and golden brown. Make sure to turn them over from time to time to make sure they are evenly cooked and all sides get the chance to crisp up.
And voila, you’re done! Crunchy, fluffy, crispy and tasty roast potatoes!
As far as cooking skills go, boiling potatoes is not perhaps the most adventurous, but what they lack in glamour they more than make up for in versatility and usefulness! Whether you’re boiling some up for a salad or serving as a simple side-dish with garlic butter, you’ll want to make sure you get them just right!
Whether they are served up with sausages or mixed up with cheese and spinach, mashed potatoes are a spud staple that are super versatile and delicious.