Ultimate Roast Potatoes
1 kg potatoes (I used five russet potatoes)
100 g duck or goose fat (really? I used olive oil)
2 tsp flour
Maldon salt (I used kosher as I didn't have Maldon)
1. Put a roasting pan in the oven, one large enough to take the potatoes in a single layer, and heat oven to 400 degrees. Peel the potatoes and cut each into four evenly sized pieces (or several pieces if they are large).
2. Drop the potatoes into a large pot and pour in enough water to barely cover them. Add salt, then wait for the water to boil. As soon as the water has reached a full, rolling boil, lower the heat, put a timer on and simmer the potatoes, uncovered, reasonably vigorously, for 2 minutes.
3. Meanwhile, put your choice of fat into the hot roasting pan and heat in the oven for a few minutes, until it is really hot.
4. Drain the potatoes in a colander. Now it's time to rough them up a bit. Shake the colander back and forth a few times to fluff up the outsides. Sprinkle with the flour (I just shook on instant blending four from the container) until they are evenly and thinly coated.
5. CAREFULLY put the potatoes into the hot fat in the roasting pan — they will sizzle as they go in. Here's the part where I failed. The olive oil splashed onto my hand and I spent the entire evening with an ice pack — very painful. Turn the potatoes to coat all over. Spread them in a single layer making sure they have plenty of room.
6. Roast the potatoes for 15 minutes, then take them out and turn them over. Put them back into the oven for another 10-20 minutes, or however long it takes to get them golden and crisp. The colouring will be uneven, which is what you want. Scatter with salt and serve immediately.
Comment: Oh, boy. These were fantastic. Crisp on the outside, fluffy on the inside. But when I say be careful, I mean it. Yikes.
100 g duck or goose fat (really? I used olive oil)
2 tsp flourMaldon salt (I used kosher as I didn't have Maldon)
1. Put a roasting pan in the oven, one large enough to take the potatoes in a single layer, and heat oven to 400 degrees. Peel the potatoes and cut each into four evenly sized pieces (or several pieces if they are large).
2. Drop the potatoes into a large pot and pour in enough water to barely cover them. Add salt, then wait for the water to boil. As soon as the water has reached a full, rolling boil, lower the heat, put a timer on and simmer the potatoes, uncovered, reasonably vigorously, for 2 minutes.
3. Meanwhile, put your choice of fat into the hot roasting pan and heat in the oven for a few minutes, until it is really hot.
4. Drain the potatoes in a colander. Now it's time to rough them up a bit. Shake the colander back and forth a few times to fluff up the outsides. Sprinkle with the flour (I just shook on instant blending four from the container) until they are evenly and thinly coated.
5. CAREFULLY put the potatoes into the hot fat in the roasting pan — they will sizzle as they go in. Here's the part where I failed. The olive oil splashed onto my hand and I spent the entire evening with an ice pack — very painful. Turn the potatoes to coat all over. Spread them in a single layer making sure they have plenty of room.
6. Roast the potatoes for 15 minutes, then take them out and turn them over. Put them back into the oven for another 10-20 minutes, or however long it takes to get them golden and crisp. The colouring will be uneven, which is what you want. Scatter with salt and serve immediately.
Comment: Oh, boy. These were fantastic. Crisp on the outside, fluffy on the inside. But when I say be careful, I mean it. Yikes.
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