Every home cook has tricks for cooking roast potatoes, with some opting for a dusting of flour or even a scoop of baking powder for added crunch. Even then, crispy spuds can sometimes take a long time to cook - more than an hour. For those who struggle to master the art of crunchy roasties quickly, the potato experts at Branston have a solution.
Cue the Nemo potato variety that cooks much faster than traditional options like Maris Piper and King Edward. The Branston team said: “Our top tip for the best-ever roast potatoes is to start with the best roasting variety.” Join our WhatsApp community to get seasonal recipes and cooking inspiration straight to your phone.
They continued: “Nemo cooks around 25 percent quicker than most traditional potatoes, so it only needs a short par-boil before roasting.” Chefs like Rick Stein’s cooking icon son, Jack , recommended 15 to 20 minutes of parboiling before roasting potatoes. This ensures extra crispy results.
But with Nemo spuds, this can be reduced to a mere five minutes without forgoing a golden, crunchy exterior. Seasoning is still a must for delicious roasties, and the Branston team recommends a simple blend of garlic cloves, fresh rosemary, beef dripping, salt, and pepper. After parboiling the Nemo potatoes, supreme crunchiness is achieved by “draining them dry and getting the fat good and hot”, said the spud experts.
Ingredients 1kg Nemo potatoes 200g beef dripping Five garlic cloves Four sprigs of fresh rosemary Sa.
