The ULTIMATE Roasties
The only roast potato you need in your life… say hello to THE ULTIMATE ROASTIES!! And controversially, plot-twist, *SHOCK HORROR*, the only thing you need is potatoes, salt and vegetable oil. Seriously, that’s it. Forget the fancy pants bicarb or flour, who needs herbs or animal fat… get the PERFECT CRUNCHY roast potato following my simple steps. Perfect spuds every time. What more could ya want?
My top tips to get the perfect roastie
- Cut your potatoes into larger chunks for more surface area. This will help them get super crispy.
- Heavily season the water when boiling. You want it to taste almost like sea water. This helps with flavour and keeps the nutrients locked in.
- Start with cold water in your pan and bring up to temp with the potatoes in it. Anything grown underground needs to start in cold water, anything overground can go straight into boiling water.
- ALWAYS steam dry. Drain and leave in the colander with a tea towel over the top for 10-15 mins. The steam helps the potatoes get extra fluffy.
- Pre-heat the oil or fat in the tray before you add your spuds. This is very important!
- Only turn your spuds once halfway through cooking. As temping as it is to want to faff, leave them alone.
I will also be sharing a detailed step by step guide to roasties and more classic spud recipes over on my YouTube channel very soon. I’ll be revealing all the tips and tricks I’ve learnt along the way, so if you’re all about the visuals and the occasional blooper, subscribe to my channel.
For the Christmas version, you can find my goose fat roasties here. It’s not Christmas unless you hear the word ‘goose’ or ‘turkey’ is it?
- 4 Yukon gold potatoes, peeled and cut into equal sized chunks
- 4 maris piper potatoes, peeled and cut into equal sized chunks
- 3 1/2fl oz vegetable oil
- 100ml vegetable oil
- Plenty of salt
- Plenty of salt
- Get you potatoes into cold salted water and boil for 10-15 minutes until falling off the tip of the knife. You don't want them too mushy as they won't hold their shape.
- Drain off the potatoes and leave to steam dry in the colander with a tea towel over for a further 10-15 minutes. This makes them extra fluffy!
- Preheat the oven to 220°C Fan/475°F/Gas Mark 9 and get the oil into a baking tray and get it into the oven to get hot.
- Once the potatoes are ready, give them a good toss in the tray to fluff them up and then carefully pour into the hot tray with the oil.
- Cook for 20 minutes then remove from the oven. Turn the heat down to 180°C Fan/400°F/Gas Mark 6.
- Give the potatoes a turn and return to the oven for a further 15 minutes. You may need less/more time so keep an eye out.
- Once golden and crunch, they are ready to go! Sprinkle with a little more salt and enjoy the ultimate roasties!