Ultimate Crispy Roast Potatoes
By OcadoLife
Published on 06 December 2021
The perfect roast requires floury potatoes – we've chosen maris piper, but you could also use desiree or king edwards. Cut them at sharp angles to ensure crispy corners and parboil them alongside their peelings wrapped in muslin to improve their flavour. To make these roast potatoes gluten-free simply swap the plain flour for fine polenta, and if cooking for vegetarians use sunflower oil instead of duck fat.Time and servings
1 hr 5 minsTotal time
4Servings
15 minsPrep time
50 minsCooking time
Ingredients
- 1 kg of maris piper potatoes, peeled, then halved or quartered into 5cm pieces
- 2 tsp of plain flour, or fine polenta if gluten-free
- 100 ml of duck fat, or sunflower oil if vegetarian
Method
Step 1
Heat a large roasting tin in the oven at 200°C/180°C fan/gas 6 while you peel and prepare your potatoes.Step 2
Put the potatoes in a large pan and just cover with boiling water. Add a good pinch of salt and bring back to the boil then simmer for 2 mins. Meanwhile, put the fat in the hot roasting tin and put it back in the oven.Step 3
Once parboiled, drain the potatoes in a colander and allow to steam dry for a few mins, then give them a good shake to rough up the surface so they’ll get nice and crispy.Step 4
Sprinkle the plain flour over the potatoes then give them another good shuffle to coat evenly.Step 5
Carefully remove the roasting tin with hot fat from the oven. Gently place the potatoes in the roasting tin, then roll to coat in the fat.Step 6
Roast the potatoes for around 45 mins, turning every 15 mins or so. Sprinkle with sea salt and serve.