Guide To Perfect Roast Potatoes

1. The Potatoes
   The type of potato you use will affect the texture of your finished roasties; here in the UK, the no.1 potato variety when it comes to roasting is Maris Piper, thanks to its floury texture (waxy varieties, like Anya or Charlotte, are better for serving boiled). King Edward and Rooster potatoes deliver great results when roasted, too. Nine times out of ten, the potatoes are peeled before roasting, but there’s no reason why you can’t leave the skins on if you like – just give them a good scrub! Peeled or not, be sure to cut the potatoes into evenly-sized and not-too-large pieces, so that they all cook at the same time. The quantity of potatoes needed will vary according to appetite, but as an approximate (and fairly generous) guide, allow about 225g of potatoes per person.
2. The Pre-Roast Boil
   If time allows, pre-boil the potatoes for 8-10 minutes before you put them in the oven. This helps to ensure they become nice and fluffy inside, and gets the cooking process well under way before you transfer them to the oven. After ten minutes, drain the potatoes thoroughly and put them back in their still-hot pan (off the heat) to steam dry for a few minutes.
3. The Shake
   Put the lid on the pan and give the boiled potatoes a hefty shake – this will ‘rough up’ the outsides of each potato piece, which helps it to absorb more fat while cooking and ensure a lovely crispy outside. A small step, but worth doing!
4. The Fat
   Opinions differ on this – many people prefer to use Goose Fat or Duck Fat, as these rich fats have high smoking-points that help to produce crispier potatoes. However, taste preferences and dietary needs vary, and you can use butter, rapeseed oil, sunflower oil or vegetable oil to equally good effect. Whatever fat you choose, put it into your roasting tray and let it get really hot before you add the potatoes (though if you are using butter, just let it melt rather than turning brown). Add the potatoes carefully, as hot fat will spit when the potatoes are put into it.
5. The Seasoning
   When the potatoes are in the hot fat, and before they go into the oven, think about the seasoning you’d like to use. A couple of pinches of sea salt and plenty of freshly-ground black pepper are simple but delicious: you could also add sprigs of woody herbs, like rosemary or thyme; a few cloves of unpeeled and lightly crushed garlic; lemon wedges; or even a few chilli flakes if that’s your thing. If you’re not sure what to use, our Greendale Perfect Potatoes rosemary & garlic seasoning blend is an easy way to add fantastic flavour – just sprinkle over before roasting. Whatever you choose, add it to the tray and use a couple of spoons to turn the spuds carefully until well coated in hot fat and seasoning.
6. The Oven
   The oven needs to be really hot, ideally 230⁰C for an electric fan oven (Gas Mark 9), to get that all-important golden and crispy roastie exterior. Once you’ve seasoned them and added them to the hot fat, the potatoes will take about an hour to cook to perfection. You can help them to brown evenly by turning them after about 25 minutes, though it’s not the end of the world if you skip this step.

The Finished Result
Serve the cooked potatoes as soon as they’re ready, as sitting around will mean they become less crisp (if you don’t need them straight away, they’ll keep best in the oven with the heat turned off). If you can, pre-warm a serving dish for your roasties, and be sure to give them a central spot on your dinner table!