I love roast potatoes; they are the best thing since sliced bread (and in my estimations, that's quite high!). The perfect roast potatoes have a golden, crispy skin with the slightest sheen to them and crunchy bits hanging off the edges, while the inside is melt in your mouth soft and fluffy.
My mouth is watering…
So how do you turn the common potato into the above? By using these:
- 1.5kg white potatoes (I used Good Natured Splendid Spuds)
- 100g butter (or 50g goose fat and 50g butter if you're not a vegetarian like me)
- Cornish sea salt
- Preheat the oven to 170°C. Peel the potatoes and cut into big chunks. Par boil them in boiling water for ten minutes.
- Drain and leave to cool for ten minutes. Scratch the surface roughly with a fork (this gives crispy potatoes) all over.
- Melt the butter (and goose fat if used) in a saucepan, remove from the heat and add a teaspoon of Cornish sea salt. Place the potatoes in the pan and roll them around to ensure they are coated evenly. Pour it all into a baking tray.
- Roast for 40-60 minutes, turning half way through.
- Serve immediately (serves 4 people).
I was sent the potatoes and the sea salt to try the recipe.