You can just lightly par boil some potatoes and then bake them in a some oil for 45 minutes and have some mediocre roasties or you can spend a bit of extra time in prep work and have some roast potatoes that are oh so light and fluffy on the inside and amazingly crisp on the outside by following this recipe..
Portions: 1+
Ingredients
- Potatoes
- Dried Rosemary*
- Dried Thyme*
- Garlic Granules
- Salt
- Fat - Rapeseed Oil, Goose Fat or Beef Dripping/Fat - these are all good choices but I prefer the later two
*it goes without saying (but I'll say it anyway) you can use fresh rosemary or thyme, but most of us will get it down the herbs aisle in a supermarket in the little glass jars.
Equipment
- Saucepan
- Peeler
- Chopping Board
- Fork
- Baking tray with wire rack
Instructions
- Peel and cut up some potatoes in to roughly the same size pieces
- Boil some water in your saucepan - add a pinch of salt to help it boil faster
- Add the potatoes to the boiling water
- Boil the potatoes until the outside is very, very soft and almost falling apart (if you lose some potatoes in this process then you've cooked them correctly)!!
- Carefully drain the potatoes and place them on a rack to cool down - as they cool down they will start to harden up a bit
- When cooled down (up to 60 minutes or so) place the tray in the fridge to really cool them down (cooling them down actually dries the outsides out and this is what will help make them nice and crispy)
- Leave them in the fridge for at least 30 minutes
- Add some fat to your baking tray and place it in the oven at 200°C
- When the fat is nice and hot (it should sizzle when you start putting in the potatoes) remove the tray from the oven and place on a trivet
- Remove the potatoes from the fridge and using a fork, fluff up the outside of each potato and place them carefully in the baking tray
- Baste the potatoes in the fat
- Sprinkle on some Rosemary, Thyme and Garlic Granules
- Put the tray in the oven and cook for 15 minutes
- Remove them from the oven and turn over the potatoes, baste with the fat and then add another sprinkling of Rosemary, Thyme and Garlic Granules
- Put the track back in the oven for another 15 minutes
- Remove the tray from the oven and turn over the potatoes, baste them with the fat
- Put them back in the oven for another 10-15 minutes
- Remove them from the oven and check they are nice and crispy - if not put them back in the oven until they have crisped up to your liking
- Remove them from the oven and turn the oven off (but keep the oven door closed)
- Place the roast potatoes back on the wire rack in the baking tray and place back in the (now turned off) oven
- Leaving them on the rack in the oven for another 10 minutes or so will allow them to crisp up even more
Serving Suggestion(s)
Serve with gravy, vegetables and meat!
