On Nicky Corbishley's blog Kitchen Sanctuary, she described how to make the best crispy roast potatoes . Known to be an essential staple of any roast dinner , there are many techniques people do to make sure their potatoes are the very best. Homemade roasties can be a competitive field - would you argue that you can make the best roast potatoes ? And does Nicky make hers like you do? There has to be a crunch when you bite down into potatoes but the insides must also be fluffy, but how do you do it? Here's how Nicky makes the "best crispy roast potatoes " to serve alongside a delicious roast.
Crispy roast potatoes recipe Serving: four people Prep: 10 mins Cooks in: 50 mins 1kg floury potatoes – such as Maris Piper or red-skinned Rooster potatoes 120g lard or duck fat (use vegetable oil instead for a vegetarian version) 1tsp Maldon salt 1tbsp fresh thyme leaves Method Preheat the oven to 220C fan (425F). Peel the potatoes and chop them into chunky pieces – approximately into two inches. Place the potatoes in a pan and cover with cold water.
Place on the hob on a high heat and bring to the boil, then turn down the heat and simmer for eight to nine minutes, until softened at the edges. Meanwhile, place the lard (or goose fat if using) in a large roasting tin and place in the oven for 10 minutes until shimmering hot. Drain the potatoes in a colander, and give them a good shake to really roughen up the edges.
Place the potatoes – using tongs – in the baking tin with the hot.
