I’m taking you back into my archive for an absolute classic - perfect roast potatoes.
I’ve been perfecting my way of cooking them for years.
Perfect roast potato! I’m going to endorse the Maris Piper for consistency this is where you wanna put your bets.
First off, I always parboil them for about ten minutes in salted boiling water. Drain them and then a bit of a toss in a colander will help fluff up the edges even more.
Next up, you need the fat. Extra virgin olive oil is the healthiest option and will give you a lovely golden crunch. Or you could use butter for a slightly thicker sweeter crunch. Or if you really want to go all out, you can use goose fat for the thickest crunch of all. The key is always do them in a single layer in a roasting tray and give them a good season with salt and pepper.
I want to cook this for half an hour at about 190 degrees Celsius, 375 Fahrenheit, until about lightly golden and then I want to show you what to do with the masher and that’s going to make the ultimate roast potato. After half an hour we’re ready for some masher magic.
So, what I want to do is I want to increase the surface area the potato has on the bottom of the pan, so I’m going to do that by going around these and just squashing them. I’m telling you: give this a try and you won’t regret it! Along with the maximum crunch factor you want maximum flavour.
And I’m adding the herbs now because what I’ve worked out is if you put them in at the beginning, yes, you get some good flavour, but the herbs go black and they’re kind of not that nice to eat. But if you put them in halfway through, you get much more of a “perfume” of the herbs.
First up, we’ve got some rosemary. Coat that with a drop of olive oil. And a splash of vinegar. Bear with me - the vinegar will totally cook away but it’s going to give the potato like a “kick”. And then some garlic here. This is about your personal touch. So put in what you like! You can also try thyme with garlic and bay. Or even some sage, garlic and clementine zest for another “Christmassy” twist.
And then once you’ve done that, we’re going to pop these back in the oven for about 25 minutes - 30 minutes, or until perfect to your eye. Half an hour is a good’un. And then when you see those babies and taste them - best, best, best roast potatoes in the world.
And here they are. Listen! Beautiful - and look at how fluffy that is in the middle. Just almost falling apart. Let’s have a try. Oh, really good! That is the perfect roast potato.
SONG: Rocking Around Christmas Tree