Crispy roast potatoes

Choose King Edward, Maris Piper, Golden Wonder potatoes for fluffy roast potatoes, and Cara, Wilja and Pentland Dell for a firmer more creamy textured roast tattie.   Peel and cut into evenly-sized fairly large chunks. You should allow 3-4 chunks per person depending on what other vegetables you are serving and the taste of your family and guests.   Keep covered in cold water.

 

Shortly before roasting, place in a pan of cold water and bring up to the boil.   Boil briskly for about 10 minutes so that the potatoes are partially cooked on the outside but still firm and raw on the inside.   The cooking time will vary according to the size of the chunk and potato variety. Drain and leave to steam dry in the colander over the empty warm pan.  

 

Some cooks favour scoring or roughing up the flesh of the parboiled potatoes.   I donít do this, but it is purely a matter of personal taste.

 

Choose a non-stick roasting tray large enough to hold the potatoes in a single layer but small enough to fit in the oven. Add about 3 tablespoons extra virgin olive oil, goose fat or dripping and place in the oven for about 5 minutes or until the fat is piping hot.   Do not use butter, it will burn.   Remove the tray from the oven and carefully add the potatoes Ė they can cause the fat to splutter which can burn you if your arms are not protected.   Sprinkle the potatoes with fine sea salt and toss thoroughly in the sizzling oil so that they are well coated in fat.   Return to the oven and roast until golden and crispy. This will vary according to the oven temperature and size of the potatoes.   Small roast potatoes in a hot oven will take 45 minutes, larger potatoes in a cooler oven can take over an hour.   However, they will crisp up when the oven temperature is turned up on the removal of the turkey.

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