The humble potato,
But the most complicated is when you roast it.
If it is perfect the outside is crisp and crunchy and the inside is soft, fluffy and buttery,
But if you don’t get it right…
You’ll be left with a soggy, rubbery potato that doesn’t say much at all.
But don’t worry coz I’ve been experimenting and I have a fool proof recipe that’ll give you the perfect crispy skinned, fluffy centered roast potato.
What’s your secret I hear you ask?
Goose fat or duck fat my friends (“,)
If you don’t want to use animal fat you can also get the same results with, olive oil, butter or any other kind of fat, you just wont get the meaty umami flavour, but your potatoes will be crispy and fluffy (“,)
My next secret is to boil your potatoes for about 15 minutes and then bash them up in your colander to rough up the edges so when we add them to the hot oil, the oil will pool into each nook and cranny creating different depths of crispy texture (“,)
Watch the video below to see just how succulent my roast potatoes are, you can hear the crispiness and see how soft the center really is, it literally just falls out of my hands, they are that soft and juicy (“,)
Here is a tip that will save you a lot of time. Peel your potatoes the night or morning before you want to bake them and put them in a large bowl and fill it up with cold water. Make sure all your potatoes are submerged under the water and this will stop them browning and when it comes to cooking you will have one less thing to do (“,)