Crisp and crunchy on the outside, fluffy and soft on the inside. Pure potato magic. And luckily also incredibly simple to make.
There are no quantities on this recipe because it’s the same however many potatoes you make. And you’ll want to make loads, I guarantee it.
- Floury potatoes, peeled and cut into chunky, roast potato-sized pieces
- Veg oil
- Salt
- Pre-heat the oven to 190C fan (210C)
- Half fill a large pan with water and bring to the boil over a high heat
- Tip the potato pieces in with minimal splashing
- Stick a lid on and bring to the boil, then take the lid off and cook for 5 mins
- Drain the potatoes and pop them back into the pot. Hold the lid on with both hands and shake the pot to roughen up all the edges
- Leave to one side with the lid off to let some of the steam escape and the potatoes dry out a bit
- Choose a roasting tin which the potatoes will fit into in a loose single layer, not all crammed together
- Pour veg oil into the roasting tin until it just covers the bottom of the tin. Not deep, just a slick
- Put the tin in the oven for 5 mins to let the oil heat up
- When it’s hot and the oven is back to temp, pull it out and quickly tip the potatoes in
- Gently spread into a single layer, sprinkle with salt and turn the potatoes over once in the oil
- Stick them in the oven and leave them alone for 30 mins
- Then take them out, turn them over carefully and put them back for another 15-20 mins until golden and crisp all over
They should make an amazing crisp rustling sound as you put them into your serving dish. Top with a pinch of flaky salt and eat up immediately with lashings of gravy.
Sophie cooks 