FLUFFY & CRUNCHY ROAST POTATOES

Welcome to the only roast potato recipe you will ever need. I have honed this recipe for years and I reckon I have created the perfect and achievable roast potato. Their appeal lies in the perfect balance of textures: a fluffy interior contrasted by a crunchy exterior.

The key to achieving this light and airy interior is through the careful cooking process. Initially boiling the potatoes softens their starches, allowing them to cook evenly. Once drained and shaken, the surface of the potatoes becomes slightly roughened; this contributes to the texture after roasting. The use of starchy potatoes, such as Maris Piper or Russet, can further enhance the fluffiness, as they absorb flavours and moisture, creating that sought-after melt-in-your-mouth quality.

In contrast, the crunchy exterior is what gives roast potatoes their iconic charm. The outer layer develops a golden, crispy crust, achieved through a combination of high heat and the right cooking fat.Using good quality olive oil, the fat helps with heat distribution and flavour enhancement. Basting and turning the potatoes halfway through cooking can help achieve an even crispiness.

Hot tip, is don’t skip the bicarb soda, it really is the key to unlocking the inner fluffiness your potato loving heart desires.

FLUFFY & CRUNCHY ROAST POTATOES

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FLUFFY & CRUNCHY ROAST POTATOES 〰️

6 large washed white potatoes

1 tbl sp bicarb soda

3 garlic cloves (minced)

2 sticks rosemary

1 lemon (zest)

EVOO

Salt

Pepper

Cooking Oil

Ghee

Preheat oven to highest temperature, fan forced.

  1. Start by par boiling the potatoes. Cut the potatoes into quarters. In a large pot fill 3/4 up with cold water. To water add in potatoes, big pinch of salt and add in bi carb soda. Place on medium high heat and bring to a high simmer and simmer for 10 minutes. Strain water out and cover with tea towel and place pot lid on top and allow to steam for 5 minutes. Remove tea towel and place lid back on pot and give it a good hard shake a few times until they look as if they’re falling apart but still remain intact.

  2. In a large baking tray add in equal parts cooking oil and ghee so that it covers the tray. Place into oven so that its nice and hot when the potatoes go in.

  3. In bowl add together minced garlic, 1 stick worth of rosemary leaves, finely chopped, lemon zest, large pinch of salt, few cracks black pepper and 1/4 cup EVOO. Add the marinade to the potatoes and mix through with a spoon.

  4. Once baking tray oil/ghee is super hot, carefully remove from oven and add in marinated potatoes. Place in oven and cook for 60-75 minutes, turning every 15 minutes.

  5. Remove from oven, add potatoes to bowl with a pinch of sea salt flakes and fresh rosemary leaves from second rosemary stick for garnish and scent.