Almighty roasted potatoes. At this time of year, everyone loves a good roastie. Crispy, golden skin with a fluffy starchy inside is the aim, and everyone has their favourite method.
In this article I am going to go through my method. It is very easy and takes roughly an hour in all to create a pan of delectable spuds.
To start, I make sure I have a good potato variety. The top potatoes for roasting are Desiree, King Edwards or Maris Piper potatoes.
Preheat oven to 190C-200C and put some olive oil, duck or goose fat in a flat pan. Pop in the oven.
Peel and cut potatoes into decent size wedges, place in a pan of boiling water with a little salt. Leave for around 20-30 minutes, checking to make sure they do not overcook. I test by stabbing them with a knife, and making sure it sinks through the potato like butter, without breaking the potato.
Once boiled, drain but leave in the pan. Put the lid over the pan and hold it down whilst gently shaking the pan to fluff up the potatoes. Be careful here not to over shake, or you'll end up with mashed potato!
Place in the hot pan from the oven and cover each potato with the the melted fat. Lightly sprinkle with sea salt and pepper, and brush with the herbs of your choice. I used rosemary and thyme for the potatoes in the picture, and they turned out fabulous. Sprinkle a light amount of herbs over the spuds and break a couple (or few) cloves of garlic in between the potatoes to infuse them.
Pop in the hot oven and allow to roast for about 30 minutes. Take out, and grab a potato masher. Squish the potatoes down slightly to crush their insides and drizzle some of the hot oil all over the potatoes. Place back into the oven and cook for about 15-25 more minutes or until golden.
Some great combinations
Sage and thyme
Thyme and rosemary
Try a little red wine splashed over, it gives them a lovely deep flavour.
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