The Ultimate Guide to Crispy, Golden Roast Potatoes

Let's be honest, folks, roast potatoes are the undisputed king of the side dish kingdom. Forget bland, soggy mush – we're talking about those glorious golden brown, impossibly crispy beauties that make you sigh with pure happiness. I'm talking about the kind that you can't stop at one, and you definitely don't want to share.

Over the years, I've been on a quest to perfect my roast potato game. From the classic "par-boil and roast" method to the slightly more adventurous "roasting straight from cold," I've tried everything imaginable. I've experimented with different flours, fats, and even the type of pan I use. And let me tell you, the journey has been delicious!

This guide is your comprehensive handbook for achieving roast potato nirvana. From choosing the right spuds to mastering the perfect roast, we'll cover it all, leaving no crispy crumb unturned. So, grab your apron, get ready to get your hands dirty, and let's dive in!

(Part 1) choosing the right potatoes: The Foundation of Greatness

The Secret to perfect roast potatoes: Choosing the Right Spud

It all starts with the spuds. Not all potatoes are created equal when it comes to roasting. You want a potato that will hold its shape, not turn into mush, and has a good starch content to give you that magnificent crispy exterior.

My Top 3 Potato Picks for Roasting

1. maris piper: The classic choice for a reason. They offer a superb balance of starch and moisture, resulting in crispy exteriors and fluffy interiors. They're also readily available, making them a reliable choice.
2. king edward: These beauties are a bit more floury, leading to an even crispier exterior than Maris Pipers. They also shine as mash potatoes, making them a versatile option.
3. Desiree: This is my personal favorite, though they can be harder to find. These potatoes boast a lovely waxy texture, maintaining their shape beautifully during roasting. They resist mushiness and deliver an exceptional flavor.

Potato Size and Shape: The Goldilocks Principle

Potato size and shape play a crucial role in achieving perfect roast potatoes. I prefer potatoes about the size of a golf ball. If they're too large, they take longer to cook through, and the center might not get as crispy. Smaller potatoes are generally more likely to achieve a uniformly crispy exterior.

Avoid these Spuds at all Costs!

Some potatoes are simply not meant for roasting. Their floury nature makes them prone to disintegrating into a mushy mess. Avoid these at all costs:

1. Floury potatoes: Varieties like 'Majestic' or 'Cara' are best suited for chips, not roasting.
2. New potatoes: These tiny potatoes are too delicate for roasting, their small size making them difficult to handle and prone to overcooking.

(Part 2) Preparing the Potatoes: The Art of Prepping

Prepping the Spuds for a Perfect Roast

Now that you've selected your ideal potatoes, it's time to get them ready for their star turn. This is where the real magic happens, so pay close attention!

Washing and Scrubbing: A Clean Slate

First, wash your potatoes thoroughly. Peeling them isn't necessary, but a good scrub with a brush will remove any lingering dirt. I like to keep the skin on for the extra flavor and texture, but if you prefer peeled potatoes, go right ahead!

Cutting the Potatoes: Big or Small?

Next, cut your potatoes into even-sized pieces. I prefer chunks about the size of a large walnut. This ensures even cooking and a nice, crispy exterior.

The Controversial Soaking Method: Debunking the Myth

Now, here's where things get interesting. Some people swear by soaking their potatoes in cold water for at least 30 minutes before roasting. They believe this removes excess starch, resulting in crispier potatoes. However, in my experience, it doesn't really make a difference. I usually skip this step, but feel free to experiment and see what works best for you.

The Importance of Drying: A Crucial Step

Whether you soak them or not, drying your potatoes thoroughly before roasting is absolutely essential. Pat them dry with a clean tea towel. This step cannot be emphasized enough! Wet potatoes won't achieve that coveted crispy texture.

(Part 3) Roasting the Potatoes: The Heat is On

The Oven: Get it Hot, Get it Really Hot!

Preheat your oven to a high temperature – 200°C (400°F) is my go-to. This intense heat is vital for achieving those fantastically crispy potatoes. You want the oven to be piping hot, ready to blast the potatoes with maximum heat.

The Oil: The Secret Ingredient

Next, add some flavor and texture. I adore using goose fat for roasting potatoes, but olive oil, sunflower oil, or even vegetable oil work well. Whatever you choose, ensure it's a good quality oil that can handle high temperatures.

The Seasoning: Keep it Simple

Don't go overboard with the seasoning. A simple sprinkle of salt and pepper is all you really need. Feel free to experiment with other spices like paprika, garlic powder, or rosemary, but be cautious not to overdo it.

Getting the Potatoes in the Oven: The Big Moment

Now, it's time to get those potatoes into the oven. I like to spread them out in a single layer on a baking tray. This guarantees even browning and crispness on all sides. If you're using a large batch of potatoes, you might need multiple trays.

roasting time: Patience is a Virtue

This is where patience comes in. Roasting potatoes takes time, but the wait is worth it. Depending on the size and type of potato, they should take about 45 minutes to an hour. Remember, you're aiming for crispy perfection on the outside and fluffy goodness on the inside.

Check and Flip: Make Sure They're Cooking Evenly

After about 30 minutes, check the potatoes. If they're starting to brown, give them a good stir or flip them over. This ensures even cooking and maximizes crispness.

The Final Touch: Don't Be Afraid to Get Crispy!

In the last 15 minutes of cooking, crank up the heat by turning the oven to 220°C (425°F). This extra burst of heat will help the potatoes achieve that ultimate crispy texture.

The Perfect Sign: Crispy Perfection!

You'll know the potatoes are ready when they're golden brown and irresistibly crispy. If you're not sure, give them a little poke with a fork. They should be tender on the inside and delightfully crunchy on the outside.

(Part 4) Serving and Enjoying: The Moment of Glory

The Perfect Roast Potato: A Moment of Glory!

You've done it! You've created the ultimate crispy, golden roast potato. Now, it's time to bask in the glory of your accomplishment and enjoy the fruits of your labor.

Serving Suggestions: The Perfect Accompaniments

Roast potatoes are a classic side dish, but they're also delicious on their own. I love to serve them with a traditional roast dinner, but they're also excellent alongside a simple salad, or even as a satisfying snack.

Storage: Making the Most of Your Potatoes

If you have any leftover roast potatoes, store them in an airtight container in the fridge for up to three days. You can reheat them in the oven or microwave. However, be aware that reheating may slightly diminish their original crispness.

(Part 5) Tips and Tricks for Success: Elevating Your Roast Potato Game

Expert Advice: Boosting Your Roast Potato Game

Here are a few tried and true tips and tricks to help you take your roast potato game to the next level.

Don't Crowd the Potatoes: Space is Key!

Make sure you spread the potatoes out in a single layer on the baking tray. This ensures even cooking and maximizes crispness on all sides. If you crowd them, they'll steam rather than roast, resulting in disappointing soggy potatoes.

The Power of Parboiling: A Debate Worth Exploring

I've said it before, and I'll say it again: I don't think parboiling is necessary for roast potatoes. But if you're a believer in this technique, then by all means, go for it! Just remember to dry the potatoes thoroughly before roasting.

The Secret to Extra Crispy Potatoes: The Trick of the Trade

For extra crispy potatoes, try adding a tablespoon of flour to the oil before you add the potatoes. The flour will help absorb any excess moisture, contributing to an incredibly crispy exterior.

The Salt Game: The Perfect Touch!

Don't be afraid to season your potatoes liberally. A good sprinkle of salt will enhance the flavor of the potatoes and make them even more delicious.

Experimenting with Flavours: Adding a Personal Touch

If you want to add a little extra flavor to your roast potatoes, try adding some herbs or spices to the oil before you add the potatoes. Rosemary, thyme, garlic, paprika, and cumin are all excellent choices.

(Part 6) FAQs: Answers to Your Burning Questions

1. Can I use frozen potatoes for roasting?

You can, but they won't be as crispy as potatoes that are roasted from fresh. For the best results, use fresh potatoes.

2. Should I peel my potatoes before roasting?

It's completely up to you. I prefer to leave the skin on because it adds flavor and texture. But if you prefer peeled potatoes, then go for it.

3. What's the best way to reheat leftover roast potatoes?

Reheat them in the oven at 180°C (350°F) for about 15 minutes until they're heated through and crispy.

4. What if my potatoes are too big?

If you have potatoes that are too big, cut them into smaller pieces. This will help them cook evenly and get crispy.

5. What are the best alternatives to goose fat?

You can use olive oil, sunflower oil, or even vegetable oil. Just make sure it's a good quality oil that can handle high temperatures.

(Part 7) My Favourite roast potato recipe: A Recipe You'll Love

The Perfect crispy roast potatoes: A Recipe You'll Love

Here's my favourite recipe for crispy roast potatoes. It's simple but yields extraordinary results.

Ingredients:

• 1 kg Maris Piper potatoes, scrubbed
• 100 g goose fat or olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C (400°F).
2. Cut the potatoes into even-sized chunks, about the size of a large walnut.
3. Spread the potatoes out in a single layer on a baking tray.
4. Pour the goose fat or olive oil over the potatoes and toss to coat.
5. Season generously with salt and pepper.
6. Roast for 45 minutes to an hour, or until golden brown and crispy.
7. Turn the oven up to 220°C (425°F) for the last 15 minutes to get them extra crispy.

(Part 8) The Art of the Roast Potato: A Final Word

Mastering the Roast Potato: A Delicious Journey

Roasting potatoes is a simple yet rewarding culinary skill. With the right potatoes, the right technique, and a little bit of patience, you can create crispy, golden potatoes that are a joy to eat.

Remember, it's all about experimenting and finding what works best for you. Embrace the journey, get creative, have fun, and savor the delicious experience of mastering the roast potato!