Maris Piper potatoes
Salt (20g per litre of water)
100g duck fat or goose fat
100ml vegetable oil
Maldon salt, to season
Maris Piper potatoes are the best for creating the fluffiest roasted potatoes in my opinion. Cut these into 2-inch pieces.
Place an empty roasting tray into the oven at 210°C (fan) to preheat.
Place the potatoes into a large pan and cover with water, adding 20g salt per litre as a rule. Once boiling, lower the heat to a simmer and cook for 10–12 minutes with the lid off.
Add 100g duck or goose fat and 100ml vegetable oil to the hot roasting tray and return it to the oven until the fat is almost smoking.
Drain the potatoes in a colander, shaking back and forth to fluff up the outsides. You want them nicely bashed, and ensure no steam is rising from the potatoes.
Carefully place the potatoes onto the roasting tray in a single layer, coating them well in the hot fat. Season generously with Maldon salt and roast for 15 minutes.
Remove from the oven, turn the potatoes, then roast for another 15 minutes.
Turn again and return to the oven for a further 10–20 minutes, until golden and crisp.
The colouring should be even, with crisp edges on the bashed parts of the potatoes.
Serve straight away.
Maris Piper potatoes
Salt (20g per litre of water)
100g duck fat or goose fat
100ml vegetable oil
Maldon salt, to season
Maris Piper potatoes are the best for creating the fluffiest roasted potatoes in my opinion. Cut these into 2-inch pieces.
Place an empty roasting tray into the oven at 210°C (fan) to preheat.
Place the potatoes into a large pan and cover with water, adding 20g salt per litre as a rule. Once boiling, lower the heat to a simmer and cook for 10–12 minutes with the lid off.
Add 100g duck or goose fat and 100ml vegetable oil to the hot roasting tray and return it to the oven until the fat is almost smoking.
Drain the potatoes in a colander, shaking back and forth to fluff up the outsides. You want them nicely bashed, and ensure no steam is rising from the potatoes.
Carefully place the potatoes onto the roasting tray in a single layer, coating them well in the hot fat. Season generously with Maldon salt and roast for 15 minutes.
Remove from the oven, turn the potatoes, then roast for another 15 minutes.
Turn again and return to the oven for a further 10–20 minutes, until golden and crisp.
The colouring should be even, with crisp edges on the bashed parts of the potatoes.
Serve straight away.
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