A fabulous potato recipe to brighten up your Sundays, or any other day for that matter, with the below tips on getting the perfect roast potatoes!
- Peeled or unpeeled potatoes – Maris Piper are great for this
- Heaped Teaspoon of Bicarbonate of Soda
- Fat to coat the potatoes: olive oil, goose fat, duck fat, or beef fat. (either olive oil or goose fat work well)
- Salt (A sprinkling of fine sea salt or sea salt flakes is perfect)
- Optional Seasoning (herbs, pepper)
- Baking soda is added to the salted cooking water for boiling to make it more alkaline, which helps break down the exterior of the potatoes, so they’ll roast up extra crisp. You can also use this method with unpeeled potatoes, just trimming off any eyes or damaged skin.
- Preheat the oven to 230°C/450°F
- Parboil the potatoes for for six minutes but rather than starting with cold water, the add the potatoes to already-boiling water. (This breaks them down further.)
- Once the potatoes are parboiled, drain in a colander and then return to the hot pan, drizzle with your oil or fat and cover with the lid and give the potatoes a really good ‘Delia Smith Ruffle’ in the pan with the lid on.
- Once ruffled (and the spuds are covered in a ‘paste’), turn the potatoes into a hot roasting tin as usual, sprinkle with any seasoning and roast in a pre-heated oven at 230°C/450°F for 50 to 60 minutes with occasional shaking and turning.