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I'm taking you back into my archive for an absolute classic, perfect roast potatoes and
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I've been perfecting my way of cooking them for years!
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Perfect roast potato, I'm going to endorse the Maris Piper. For consistency, this is
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where you want to put your bets. First off, I always par boil them for about
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10 minutes in salted boiling water. Drain them, and then a bit of a toss in the
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colander will fluff up the edges a bit more. Next up your need the fat. Extra virgin olive
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oil is the healthiest option and will give you lovely golden crunch. Or you could use
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butter for a slightly thicker, sweeter crunch. Or is you really want to go all out you can
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use goose fat for the thickest crunch of all. The key is, always do them in a single layer
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in the roasting tray and give them a good seasoning with salt and pepper.
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I'm going to cook this for about half hour at about 190 degrees Celsius, 375 Farenheit.
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Until about lightly golden and then I'm going to show you what to do with the masher and
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that's going to make the ultimate roast potato. After half an hour we're ready for some masher
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magic. So what I want to do is I want to increase
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the surface area the potato has on the bottom of the pan. So I'm going to do that by going
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around these and just squashing them. I'm telling you, give this a try and you won't
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regret it. Along with the maximum crunch factor you want
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maximum flavour. And I'm adding herbs now because what I've
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worked out that if you put them in at the beginning, yes you get good flavour, but the
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herbs go black and they're kind of not that nice to eat. But if you put them in halfway
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through you get much more of a perfume of the herbs.
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First up we've got some rosemary. Coat that with a drop of olive oil and a splash
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of vinegar. Bear with me. The vinegar will totally cook away but it's going to give the
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potato like a kick. And then some garlic here. This is about your personal touch so put in
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what you like. You could also try thyme with garlic and bay. Or even some sage, garlic
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and clementine zest for another Christmassy twist.
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And then once you've done that we're going to pop them in the oven for about 25 minutes,
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30 minutes or until perfect to your eye. But, half an hours a good'un. And then when
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you see those babies and taste em. Whoo. Best, best, best roast potatoes in the world.
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And there they are. Listen! Beautifully. Look at how fluffy that is in the middle.
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Just almost falling apart. Let's have a try. They are really good! Absolutely delicious.
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That is the perfect roast potato. Subscribe to Food Tube. It's free! And together
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we'll make it the best Christmas ever!!
