Following on from our last blog about cooking the perfect Christmas turkey, we thought we would share a few of our tips with you on making the perfect roast potatoes! Roasties are definitely one of the heroes of Christmas dinners, so they should be treated with all the necessary care and attention to get them just right
What makes the perfect roast potatoes? For us here at Cooker Spare Parts it’s a flavourful, golden, crispy outer skin, with a soft, fluffy, and delectable centre. There are a few variations along the way that we’ll mention so you can really tailor your ‘tatoes.
Peel, Parboil, and Shake
We like to use a good floury potato like a king Edward when making our perfect roast potatoes, but in truth cheaper spuds prepared correctly are still divine! The first step is to peel your potatoes, cut them into your desired-sized chunks, and then boil them for about 15 – 20 minutes.
When you drain the potatoes, using the same metal colander shake them hard enough so that they fray and fluff up a bit, but not so hard that they fall out; this process creates more surface area on the potatoes, which allows for extra-crispiness in baking.
After placing your fluffed spuds in a baking tray you want to decide what fat to use. Goose and duck fat are traditionally great for roasties as they burn at a higher temperature, and so ensure a crisper potato. You can also use butter for a slighter richer, creamier crust, or even olive oil for a healthier more Mediterranean taste. Whatever it is, make sure it evenly covers the potatoes, and then season them well before putting them in an oven on a medium heat for around 30 minutes.
Tis the Season
Now that your perfect roast potatoes are half baked, take them out of the oven for a final sprinkle of magic! This is where you can really flavour up your roasties, and get creative with your own blends of herbs and spices – the reason we don’t want herbs in from the start is they can actually burn and lose flavour over the course of cooking. Some great roast potato combinations are garlic and fresh rosemary, and lemon and thyme, but feel free to invent your own; once again you want an even coverage, and feel free to further season for taste.
Our last little tip before you pop them back in the oven is to press down on each potato with the back of a fork so that they spilt slightly. This will give further surface area and edges to each potato enhancing the level of crisp and crunch once they’re finished!
An extra 30 minutes in the oven and your beautifully-crisp, perfectly-cooked roast potatoes are ready for their ensuing baths of gravy! Stay tuned to our blog for more handy kitchen hints, and a wide range of cooker spare parts.