Best Roast Potatoes Ever

Best Roast Potatoes Ever! I’ve made roasties countless numbers of times, but this recipe in my opinion makes the best roast potatoes ever!

I’m vegetarian so I don’t use goose fat in my recipe, I use sunflower oil but believe me when I say I still get that delicious, mouth- watering taste and crunch when I bite into them!

My top tip is not to overcrowd the roasting tin; each chunk of potato needs space around it to sizzle.

So if you don’t have a tin big enough, please take your time and roast in batches, you’ll be pleased you did when you take your first bite!

You’ll also have to start prepping the day before you want to serve them!

Again, it’ll be worth all the effort.

My recipe serves 8 people.

Best Roast Potatoes Ever Ingredients

• 3kg of Maris Piper potatoes (in my opinion the best potatoes for roasting)
• Sunflower oil

Method

1. The day before roasting, prepare the potatoes.
2. You will need whole potatoes or chunks that are the size of a satsuma.
3. Peel and leave whole or quarter as you need to.
4. Place the potatoes in a large pan of cold, salted water.
5. Bring the water to the boil and simmer gently for about 15 minutes until the potatoes are cooked all the way through but not on the verge of collapse.
6. Gently drain the potatoes in a colander, but do not shake or ruffle them.
7. Just leave them to drain and cool.
8. Once there is no more steam coming off them, place on a tray in a single layer and put them uncovered in the fridge until ready to roast.
9. Heat the oven to 200C/180C/GM6.
10. Pour oil into a deep roasting pan to give an even layer of about 0.5cm.
11. Place the tin in the oven for 5 minutes to heat the oil, and then remove from the oven.
12. One at a time, place the potatoes in the oil and use a spoon to turn them so that they are completely coated with oil.
13. Once all the potatoes are in the tin, in a single layer and not touching each other, place the tin in the oven and cook for 40 minutes without opening the oven door.
14. Remove from the oven and again turn each potato.
15. Return the tin to the oven for another 20 minutes, and then repeat the potato turning process once again.
16. Turn the oven up to 220C/200Fan/GM7 and give the potatoes a final 20 minutes cooking time.

By now you should have potatoes that are everything you want in a roastie!

Golden in colour, crunchy on the outside and with an extra fluffy middle.

Just sprinkle with a little sea salt to serve!

So for the best roast potatoes ever, go on, spend that extra time needed, it’s so worth it!