Probably one of the most important parts of a Sunday roast – the roast potato. After years of trial and error I think that with the help of the resident perfectionist and Heston Blumenthal, we might just have cracked it.
- Olive oil Rosemary
- Preheat the oven to 190 ℃. Peel the potatoes (I haven’t given an amount because this all depends on how many of you, how hungry etc.) and cut into equal sized pieces with as many edges a possible – cutting them lengthways helps with this. KEEP HOLD OF THE POTATO PEELS.
- Rinse any starch off the potatoes and peels and bring to a gentle simmer in a pan of well salted water placing the potato skins in a sieve over the pan (make sure they are submerged) to give the potatoes more flavour.
- Simmer for around 20 minutes or until the potatoes are just starting to come apart at the edges.
- Drain the potatoes and leave them on the side until they have stopped steaming.
- Meanwhile, place a roasting tin with about half a centimetre of olive oil in the preheated oven to get up to temperature.
- When the potatoes have stopped steaming bash them around a bit in the colander until the edges are really fluffy, then carefully place them in the roasting tray with the hot olive oil and turn them making sure that all edges are coated with oil.
- Place in the oven for around 1hr, turning every now and then to ensure crispness. 10 minutes before the end of cooking add some bashed garlic (skin on or off its up to you) and the rosemary sprigs
And hey presto, the perfect roast potato.