If you’re looking to elevate your festive feast, Chef Richard Hunt shares his foolproof method for creating the perfect roast potato—crispy on the outside, fluffy in the middle, and packed with irresistible flavour.
Place back into the oven for the last 15-20 minutes to achieve perfect ‘Crispiness’
Choose a great potato, Maris Piper, Kind Edward or Desiree are the best as they have less starchy sugars in them and will crisp up well (own label ‘standard’ potatoes will not do
Part boil# the potatoes until very nearly done, but not too soft they totally break up
Drain in a colander and gently shake to ‘ruffle’ the edges of the potato, very important to get crispy bits!!
Preheat a tray at 200c with a about 1cm of your chosen fat (Goose, Vegetable or Beef dripping)
Add Thyme and garlic if you wish to infuse into the fat
Place the potatoes into he oil carefully, season liberally with salt and turn to ensure the potatoes are coated evenly in the fat
Place back in the oven and leave well alone for 15-20 minutes
Remove from the oven and turn the potatoes once more
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