Who doesn't love the crispy, golden perfection of roast potatoes? They are a staple side dish that can elevate any meal to a whole new level. Whether you're serving them with a Sunday roast, a holiday feast, or just a simple weeknight dinner, crispy roast potatoes are always a crowd-pleaser.
Kitchen Hero: Hamilton Beach 28L Mini Oven with Double Hotplate
Ingredients
- 1kg Maris Piper/Russet/King Edward potatoes
- 100g duck or goose fat(for a luxurious taste), or 100ml olive oil
- 2 tsp flour
- 2-3 rosemary leaves/stems
- sea salt flakes to serve
Method
- Put a roasting tin in the mini oven (one big enough to take the potatoes in a single layer) and heat oven to 200°C/Fan 180°C/Gas 6.
- Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
- Drop the potatoes into a large pan and pour in enough water to barely cover them.
- Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
- Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few minutes, so it’s really hot.
- Drain the potatoes in a colander, then shake the colander back and forth a few times to fluff up the outsides.
- Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
- Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over. Break up and add the rosemary leaves/stems over the potatoes and gently toss.
- Spread them in a single layer making sure they have plenty of room.
- Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
- Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
- Scatter with the sea salt flakes and serve straightaway.
Choosing the Right Potatoes
The first step to achieving the perfect roast potatoes is choosing the right type of potatoes. Look for starchy varieties like Russets or Yukon Golds, as they will result in a fluffy interior and crispy exterior when roasted.
Preparation is Key
Before roasting, it's essential to parboil the potatoes. This step helps to soften the potatoes' surface, allowing them to get extra crispy in the oven. After boiling, rough up the edges of the potatoes by shaking them in the pot - this will create more surface area for that delicious crunch.
The Secret Ingredient
For an extra flavour boost, consider adding a secret ingredient to your roast potatoes. Whether it's a sprinkle of garlic powder, a dash of paprika, or some fresh rosemary, a little extra seasoning can take your potatoes to the next level.
Perfecting the Roasting Process
When it comes to roasting, make sure your oven is nice and hot before adding the potatoes. A high temperature will help to achieve that crispy exterior. Don't overcrowd the pan - give each potato plenty of space to crisp up. Remember to flip the potatoes halfway through cooking to ensure even browning on all sides.
Enjoy the Crispy Goodness
Once your roast potatoes are golden and crispy, it's time to dig in and enjoy. Serve them piping hot alongside your favourite main dish and watch as everyone at the table reaches for seconds. The crispy, fluffy perfection of roast potatoes is sure to make any meal memorable.