The highlight of a Sunday roast is often the perfectly crispy roast potatoes, but despite their simplicity, they don’t always turn out as expected.
However, Michelin-starred celebrity chef Tom Kerridge has shared his recipe for the “best ever roast potatoes”, assuring that it’s “easy” to make.
The recipe involves a potato-style batter mixed with slightly overcooked potatoes and can be found on the BBC Good Food website.
The celebrity chef’s recipe uses two ingredients that many will already have in their cupboards.
The recipe only takes 15 minutes to prepare, but the potatoes will need an hour to cook through.
Ingredients:
You’ll need:
- eight large Maris Piper potatoes, peeled and cut into chunks
- a generous amount of vegetable oil for the roasting tin
Method:
Simmer the potatoes in water for 10 minutes the day before. Drain and leave to cool, saving some of the drained water for later use.
Here’s the chef’s top tip, the “trick” to making the “best ever” roast potatoes. Take the softest two boiled potatoes and put them through a potato ricer, combining them with the saved cooking water.
This will create the perfect batter to roll the rest of the potatoes in. Allow these to chill overnight.
The following day, preheat your oven to 200C/180C fan/gas 6. Seize a substantial roasting tray and drizzle in a generous amount of vegetable oil.
Get the oil piping hot before tossing in the spuds, ensuring each one is glistening with the sizzling oil.
Keep them moving periodically and crank up the temperature to 220C/200C fan/gas 8 until they are “beautifully crisp and golden all over”.
Wondering which oil will take your roast potatoes from basic to breathtaking?
For those who crave that “best crunch”, reach for coconut oil as it “helps the roasties brown quicker”. But, if it’s decadent taste you’re after, goose fat is king, providing “the best flavour”.
Plus, it lingers less on the food, meaning a little goes a long way.
