Roast potatoes are everyone’s favourite side dish at Christmas dinner, but just sticking them in the oven will not result in perfectly crispy potatoes that are fluffy on the inside. Britain’s beloved baker Mary Berry has shared in her cookbook ‘Family Sunday Lunches’ that making the best roast potatoes begins at the supermarket as you need to be careful about the type of potato you choose. Mary said: “The choice of which type of potato you use is important as the floury sort makes the fluffier roast potatoes.
” King Edward or Maris Piper potatoes are often considered the best choice for roasting due to their high starch content, which allows them to develop an ultra-crispy crust while cooking . You will also need to ensure the tray you are cooking on is hot and sizzling with goose fat before adding your potatoes so that they begin to crisp up instantly. Searing the potatoes is important as stops grease from being soaked up during roasting so they do not turn out soggy and flavourless while in the oven.
Goose fat tends to be the traditional ingredient for making crispy roast potatoes as it has a high smoking point, which means they can heat up at a very high temperature without burning. Mary said: “Goose or duck fat is best but you could use 100ml of sunflower oil if preferred.” How to make Mary Berry perfect roast potatoes 1.
5kg of King Edward or Maris Piper potatoes 100g of goose fat or duck fat Salt To begin, preheat your oven to 200C (Fan 180C or Gas Mark 6).
