Crispy Salt Pepper Roasties Recipes

CRISPY ROAST POTATOES RECIPE

Steps:

• Preheat the oven to 220C/425F.
• Peel the potatoes and chop into chunky pieces a little bigger than a ping pong ball (approx 2 inches/5cm across).
• Place 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 8-9 minutes - until softened at the edges.* Tip 1
• Meanwhile, place the lard or (goose fat if using) in a large roasting tin and place in the oven to for 10 minutes until shimmering hot.
• Drain the potatoes in a colander *Tip 2, and give them a good shake to really roughen up the edges. Don't worry if a few break apart and they look overly fluffy. The more fluffy they are, the better they'll absorb the fat and the crispier they'll be.
• Carefully place the potatoes - using tongs - in the baking tin with the hot fat. Turn them over once to coat in the fat and then place in the oven.
• Cook for 30-35 minutes, turning once or twice in the last 15 minutes of cooking, until golden brown and crispy.
• Remove from the roasting tin and serve topped with a sprinkling of Maldon salt and some fresh thyme leaves.

PERFECT TRADITIONALLY ENGLISH ROAST POTATOES

Steps:

• Peel and quarter potatoes.
• Place in a saucepan with water and a pinch of the salt.
• Bring to a boil and simmer them for 5-6 mins to slightly soften.
• Meanwhile preheat your oven to 400°F.
• When the potatoes have simmered drain them thoroughly in a colander shaking to roughen edges.
• Let sit for a few mins to dry.
• Pour just enough vegetable oil into a roasting pan (large enough to allow space around the potatoes) to cover bottom and heat in oven for a few minutes.
• Gently place potatoes into the hot oil and coat them with it evenly.
• Sprinkle the salt and pepper over the potatoes.
• Every so often baste the potatoes in the oil to prevent drying (try not to move potatoes).
• Turn potatoes once or twice (no more) halfway through (after 20 mins or so) to ensure even cooking.
• Cook for 30-60 mins until gold and crispy (observe closely once near end).