Absolutely foolproof roasties, crispy on the outside and fluffy-soft on the inside. Make way more than you think you’ll eat because you’ll definitely want seconds. Feeds 4-6.
- 1 kg floury potatoes (King Edward or similar)
- 4-6 tbsp veg oil
- Salt
- Peel the potatoes and cut into large chunky pieces
- Half fill a large pan with water and bring it to a rolling boil
- Add the potato pieces to the water and stick the lid on
- Over a high heat, bring the water back to the boil and then cook the potatoes uncovered for just 5 mins
- Drain and then put the pieces back into the pan
- Stick the lid on and, holding it firmly onto the pan with both hands, shake the pan sharply twice
- Lift the lid off and let the steam out. Observe your beautifully rough-edged pale gold parcooked potato pieces
- While the potatoes are cooking, pre-heat the oven to 180C fan (200C)
- Once the oven is up to temperature, put the oil into the bottom of a large roasting tin and stick it in the oven for 7 mins or so to heat up
- Take the tin out of the oven and, while it’s still hot, tip the parcooked potato pieces in
- Season with salt and shake the pan gently to coat with oil
- Stick the tin back into the oven for 30 mins, then take it out to turn the potatoes over very gently
- Then back in for another 30 mins until they’re golden brown and crisp on the outside
Serve straight away. The perfect accompaniment to a roast chicken!
Sophie cooks 