Delia's Perfect Roast Potatoes
There is nothing more satisfying than a tray of perfect roast potatoes. Here is my foolproof method for achieving that elusive crunch.
Roast potatoes are the crowning glory of a Sunday roast, and yet they are so often a disappointment. To get them really right, you need the right potato, the right fat, and most importantly, the right technique.
I have spent years perfecting this method, and I can tell you that the secret lies in the parboiling and the roughing up of the edges. It is that roughed-up starch that creates the glorious golden crust we all crave.
Follow these steps precisely, and I promise you will never have a soggy roast potato again.
Why You'll Love This Recipe
- Parboiling ensures a fluffy interior.
- Roughening the edges creates more surface area for crunch.
- Using very hot fat seals the exterior immediately.
Ingredients
- 1kg Maris Piper or King Edward potatoes
- 110g lard or goose fat (or 75ml vegetable oil)
- Salt and freshly milled black pepper
Equipment Needed
Large roasting tin · Large saucepan with lid · Potato peeler
Step-by-Step Instructions
- Preheat your oven to 200°C/Gas Mark 6. Place the fat in a large roasting tin and put it in the oven to get smoking hot.
- Peel the potatoes and cut them into even-sized chunks (about 5cm).
- Place the potatoes in a large saucepan, cover with cold water, add salt, and bring to the boil. Simmer for exactly 10 minutes.
- Drain the potatoes thoroughly, then place them back in the saucepan with the lid on. Give them a vigorous shake to roughen up the edges.
- Carefully take the hot roasting tin out of the oven. Tilt it so the fat pools at one end, and carefully lower the potatoes into the fat.
- Turn each potato over so it is completely coated in hot fat. Season with salt and pepper.
- Roast for 45-50 minutes, turning them once halfway through, until they are deep golden and crunchy.
Delia's Notes from the Kitchen
The real secret is to make sure the fat is smoking hot before the potatoes go in. If the fat is cool, the potatoes will just absorb it and become greasy.
How to Store & Reheat
Best served immediately. Leftovers can be reheated in a hot oven for 10-15 minutes.
Frequently Asked Questions
Which potato is best?
Maris Piper or King Edward are the best floury potatoes for roasting.
Can I use olive oil?
You can, but it doesn't get as hot as goose fat or lard, so the crunch may be less pronounced.