Level up your roast with the perfect Roast Potatoes — crispy on the out and fluffy on the in – the ultimate side, these spuds are guaranteed to steal the show!

Ingredients
300g of a floury potato (Maris Piper / King Edwards / White), peeled and cut into equal sizes
2 tbsp flour
rapeseed oil/ beef dripping/ duck or goose fat
salt

Method

Preheat the oven to 200C.

In a saucepan, cover the potatoes with cold water, add 1 tsp salt and bring to a boil.
Simmer until the potatoes are cooked on the outside and still al-dente (a bit firm) in the centre.

Drain the potatoes and leave them in the colander to steam.

Add a generous amount of oil/fat to the roasting tin, approx. 1 cm deep, and heat up in the oven.
Once the oil is nearly ready, shake the potatoes with the flour in the saucepan with the lid on, to ruffle up the edges.
Put the the roasting tray on medium heat to keep the oil hot and put the potatoes down in a single layer.
Put the tray back in the oven and cook for approx. 40-50 mins, until golden and turning after 25 mins.

N.B. Use the potato peelings to make crisps by tossing in a drizzle of olive oil and a sprinkling of paprika or a selection of your favourite spices.
Roast for 25 mins turning once until golden brown.

Season with salt.

To learn more join our Perfect Roast Class for the whole shebang!