Updated: Feb 13
Prep Time 20 minutes - Total Time 1 hour - Serves 4
Regardless of who you are, where are you are from or what you believe in or not, I guarantee we can all agree in one thing! And that is that a Sunday roast or Christmas dinner would not be the same without a good old roast potato.
When it comes to the perfect roast potato we are talking about a golden crispy outer layer with a beautiful fluffy middle. To achieve this it all starts with selecting the right potato for the job and in my opinion that has to be the Rooster potatoes.
1 kg Rooster potatoes.
Duck or goose fat, beef dripping or oil.
Handful of fresh rosemary & thyme.
6 garlic cloves.
Start by peeling your potatoes and then cutting them into roughly the size of a golf ball. For a medium-size potato you want to cut it in half and a larger potato you want to cut it into 3, any small ones just leave them whole. Now rinse them under cold water to get rid of the starch.
Place the potatoes in a large pan filled with salted boiling water, some of the herbs and garlic. Bring to the boil and then turn the heat down so the potatoes are on a gentle simmer and continue cooking until they are tender, around 7-10 minutes.
Drain the potatoes, place them back in the pan, pop a lid on and give the pan a little shake to rough up the edges. By roughing up the edges this is going to give your potatoes that extra crunch that we all love. Now leave to steam dry for a few minutes.
Now spread your potatoes over a roasting tray, leave to cool and then cover with foil and place in the fridge till you are ready to roast them. Placing them in the fridge will get rid of any moisture left in the potatoes.
When you are ready to cook your potatoes take them out of the fridge and place to one side while you preheat the over to 180℃ . In your roasting tray pour enough fat to cover the bottom of the tray in an even layer, then pop in the oven for 5-10 minutes to get hot.
When the fat is hot remove the tray from the oven and carefully place your potatoes in the tray and turn them in the fat so to coat all the potatoes. Make sure that none of the potatoes are touching each other, they need space so that the heat can get all around them, if need be used 2 separate roasting trays so to not overcrowded them. Season generously with salt and pop back in the oven for 40 minutes to an hour or till golden and crispy all over. Be sure to check on them every so often to give them a turn in the fat.
5 minutes before the end of cooking throw a handful of herbs like rosemary, sage, thyme whatever herbs you like along with some garlic cloves still in their skin.
Once the potatoes are ready, take them out of the oven and season with salt, then get them to the table while they are nice and hot and crispy.