31 Jul The Crispiest Roast Potatoes Ever
- Potatoes: Maris Piper this, Maris Piper that. Don’t get me wrong they do make great roast potatoes but are predictable and well…a bit boring. They’re also if you want a ‘fluffy’ centre. I don’t mind a fluffy centre but I want crisp through and through and fluffy is too much of a contrast to crispiness. Don’t go sleeping on Vivaldi, give em a go!
- Olive oil: Using olive oil gives the centre that buttery centre, but also that subtle flavour goodness that olive oil brings. This recipe calls for a lot of olive oil but we are going for indulgent here. The reason pub ones taste so good is that they use a lot of fat, most likely goose fat. So we are using a lot of fat here for the crispiness and buttery middle.
- Water and Simmering: Instead of a water measurement you want to just about cover the potatoes. This keeps the water content to a minimum, which along with simmering instead of rapid boiling, keeps the starch in the potatoes which is a big factor in crispness.
- Potato Orientation: When placing the potatoes in the baking tray make sure the flat side is facing up. This is so the potato has less surface area to stick to the tray. The worst thing is putting a potato in an oven for ages to get that nice crisp and then it just sticks to the tray.
- Cooking time: At 2 hours and 10 minutes, these aren’t the quickest potatoes. But to get that GOLDen crispness, like real gold it takes time. We are also using olive oil which isn’t good at high heat because of its smoke point. So it’s low and slow to not ruin the olive oil either.
- Kitchen Roll & Soggy Potatoes: A lot of oil is used to make it buttery, crisp, and indulgent but also to stop it from sticking to the tray. We don’t want this excess oil on the potato as it will turn them soggy. Get them wrapped in kitchen roll as soon as you can, don’t let them sit in oil!
The Crispiest Roast Potatoes Ever
These indulgent potatoes rival (and even beat) the pub classic. Super crispy with a buttery garlic (optional) centre. Instead of saving room for afters, it will be for more of these.
Servings: 5 people, 10 Hobbits, 50 Fairies
- 2300 g Vivaldi white roasting potatoes
- 1/2 tbsp Vegan butter
- 10 tbsp Extra virgin olive oil
- 4 tsp Sea salt
- 1 tsp Black pepper
- 8 Garlic cloves
- 5 Rosemary sprigs
- Kitchen roll
- Peel all of the potatoes, try and do this lightly to save as much potato as possible.
- Cut the potatoes in half, lengthways (or whatever gives you two of the thinnest cuts)
- Cut each half into 3 equal pieces. Repeat for all the potatoes.
- Add them all to a large pan and fill with water until they are just covered.
- Add a generous amount of table salt to the water.
- Heat on stove on the highest heat (middle ring if possible).
- Once it has been brought to a boil reduce to a simmer and cover the pot with the lid slightly ajar.
- Pre-heat your oven to 200c.
- Simmer the potatoes for 10-15 minutes. Drain in a large colander and shake well to scuff up the edges. Be careful not to shake too much and turn your potatoes into mash.
- Grease the bottom of a large baking tray with 1/2 tbsp of butter.
- Line the potatoes so that the flat side is facing up and not touching the surface of the baking tray.
- Drizzle the potatoes in the olive oil and sprinkle over the sea salt and black pepper.
- Finally, place the garlic cloves and rosemary evenly around the tray.
- Bake for 1 hour and 20 minutes. Flip so that the flat side is now touching the baking tray and bake for another 50 minutes.
- Line a bowl with kitchen roll. Add the potatoes to the bowl to absorb excess oil.