Since I have moved from Canada to the UK there is one thing I have discovered; the English make the best roast potatoes on the planet, and I am going to reveal their secret to the world!
Perfect Roast Potatoes
Skill Level: Beginner
Preparation Time: 10 mins
Cooking Time: 20-45 mins
The secret to creating the best roast potatoes in the world is Goose Fat. Don’t ask me about the science behind it; something to do with the flash point of the fat, but by roasting your potatoes in goose fat, I can almost guarantee you produce the best tasting roast potatoes in the world.
The only problem with this is that goose fat may be hard to get outside of the UK without first roasting a goose. Don’t fret though, if you can’t get your hands on a goose or its fat, you can still roast your potatoes using beef dripping, or even vegetable or olive oil, and they will still turn out pretty good, but without the goosey goodness!
Note: if possible it is better to roast your potatoes in a separate oven to allow an extra blast of heat for the first twenty minutes, however if you have only one oven you can still cook them on a shelf above your bird for 45 minutes.
- Use floury potatoes such as Maris Piper or King Edward. Peel, cut into rather smaller pieces than you might normally (roughly egg size), and steam or boil until almost completely cooked (about 10 minutes) – you can do this well ahead for convenience.
- Drain well and bump them about in a pan so the edges become slightly rough.
- If using a separate oven pre-heat it to 240C/gas mark 9.
- Melt 200g of goose fat in a large roasting-pan – it should be about 2.5cm deep. When the fat is smoking add the boiled potatoes and spoon all over with the fat.
- Put them at the top of the oven for 20-30 minutes until they are beginning to brown and crisp.
- Turn the potatoes around, lower the heat to 160C/gas mark 3, put the pan on the centre shelf and continue roasting until they are a rich brown and very crisp, turning once or twice more – the time this takes varies, as with cakes and pastry, from oven to oven.
If the potatoes are done before your bird, the best thing to do is to move the pan to the bottom of the oven and lower the heat further. Drain the potatoes on absorbent paper before transferring to a warmed serving dish.