Best ever roast potatoes
On the hunt for the best ever roast potatoes? Try this recipe using a clever coating of a potato-style batter made with slightly overcooked potatoes for extra crispiness.
👨🍳 Instructions
- 1Step 1
The day before, tip the potatoes into a large pan of salted water and simmer for 10 mins or until just tender. Drain the potatoes in a colander, reserving a little of the cooking water, and leave to cool.
- 2Step 2
Now here’s the trick: choose the two chunks that are the most cooked and ready for mashing and push these through a potato ricer, then add a little of the cooking water to make a thick potato batter. Roll the cooled potatoes through the batter, then put on a tray lined with baking parchment and chill overnight.
- 3Step 3
The next day, heat the oven to 200C/180C fan/gas 6. Take a large roasting tin and add a good splash of vegetable oil. Place in the oven and heat for a few minutes, then carefully add the potatoes to the hot fat and turn to coat. Lightly season with salt and roast, without turning, for 40 mins.
- 4Step 4
Carefully turn over the potatoes and increase the heat to 220C/200C fan/gas 8. Continue to roast for a further 20 mins, turning again once, until beautifully crisp and golden all over.
📊 Nutrition Facts (per serving)
📖 View the original recipe
This recipe comes from Tom Kerridge (Good Food magazine)'s blog. Visit the original source for more inspiration!
Visit Tom Kerridge (Good Food magazine)
