Everyone loves a good roasted spud, so here are my tips on getting the tastiest, crunchiest spud possible:
- Choose the right potato – we love Royal Blues if you can find them. Other varieties good for roasting are Dutch Creams and Kipflers.
- Use a combination of butter (for the taste) and duck fat (to achieve maximum crunch).
- Partly smashing them (after part cooking them) will generate lots of rough bits to soak up the fat and make the spuds crunchy.
- Season well.
Here’s how I do it:
8 roasting potatoes
3 large sprigs of rosemary, washed and dried, with the leaves removed (optional)
50g (2oz) butter
50g (2oz) duck fat (you can buy duck fat at any gourmet grocer)
Good quality salt flakes
Preheat oven to 200°C (400°F).
Wash the potatoes and cut them into chunks about 3cm wide (approx 1 inch), leaving the skin on.
The potatoes need to be partially cooked for about 10-15 minutes. This can be done by simmering in water or steaming.
Once partially cooked, place potatoes on a baking tray and using a fork or masher, gently mash the tops of the potatoes, being careful not to break the potatoes completely apart. If you’ve used a pot to boil them, you could (after draining the water) shake the pot from side to side to smash them up a bit.
Gently heat the duck fat and butter in a saucepan and then drizzle over the potatoes, using a brush to ensure each potato is well coated.
Season the potatoes well with sea salt and sprinkle over the rosemary.
Place potatoes in oven and cook for about 45 minutes, until golden and crispy.
LEFTOVER TIP: Potatoes can be sliced and fried in a pan with some bacon and beaten eggs to make a hearty weekend breakfast tortilla.