ultimate roast spuds
We spend a lot of time in our house thinking, talking about and eating potatoes. We love them. Although to be fair, I have a ways to go in my potato adoration apprenticeship compared to my Irishman.
2-3 medium potatoes
2-3 tablespoons oil or fat
small handful flavourings, optional
1. Scrub yous spuds and halve or quarter so they are around golf ball size.
2. Place in a medium saucepan and cover with cold water. Add salt and bring to a simmer.
3. Simmer for 20-30 minutes or until the potatoes are tender when tested with a knife
4. Drain and allow to sit for a few minutes to evaporate some of the steam.
5. Preheat oven to 250C (480F). Approximately 5 minutes before you are ready to roast, pop your roasting tray in the oven with the oil or fat to preheat.
6. Add the drained spuds to the hot oil and toss to coat. Season generously with sea salt flakes and pepper.
7. Roast for about 30 minutes. Stir. Add flavourings, if using.
8. Continue to cook until lovely and crisp (45 mins – 1 hour total roasting time).
different varieties – floury potato varieties such as king edward, maris piper or sebago give the lightest, crispest, fluffiest spuds. Waxy spuds like dutch cream, pink fir apple, kipfler, or desiree have lovely flavour but the texture isn’t as good for roasting – better than no spuds though!
peeled potatoes – you can peel but the skins actually add lots of potato flavour, so we tend to leave them on in our house.
oil or fat – duck fat is the ultimate potato roasting vehicle. Beef tallow or lard is also good. Saturdated fat phobes should choose an oil that will withstand the high temperatures. Macadamia or peanut oil would be my pick. Butter tends to burn but if you clarify it by melting and removing the butter oil from the top
flavourings – our favourite is fresh rosemary leaves. Sometimes we also pop in a handful of unpeeled garlic cloves. Occasionally we might use fresh chillies or thyme instead of the garlic, but not very often.
crushed spuds – sometimes we crush the spuds with a fork when we add them to the hot oil. This gives greater surface area and more bits to go lovely and crispy.
More spud roasting tips: Go to:
OK. Better when hot from the oven. Will keep for a few weeks in the fridge. Leftover spuds are great to have on hand to toss in things like omelettes or warm salads.
problem solving guide
burning – you’ve left them in the oven for too long! Next time check sooner and rember to turn after the first 30 minutes.
oily – either too much oil / fat OR not preheating the oil will cause this problem. For now, drain the spuds on paper towel to get rid of the excess oil.
not crispy enough – if the spuds aren’t first boiled for long enough, the surface won’t be rough enough to crisp up in the oven. Your variety of potato will also make a massive difference here. Waxy spuds don’t crisp up so try and track down some floury potatoes. If you’re not sure ask your veggie man or make a trip to the farmers market and ask a potato farmer! Another cause could be crowding in your roasting pan so try cooking less spuds at once.
too bland – be more generous with the salt. Next time leave the skins on. And try a different variety of potato.
Best served HOT.