A little intro
Crisp and golden on the outside. Light and fluffy as a cloud on the inside. Now, that’s a good roastie.
To get your roasties looking this good you need the right kind of potato – a floury one.
The best in the whole entire world is Arran Victory, it wins every taste test.
Arrans are usually only available around Christmas, though. So the next best are, Maris Piper, Desiree and King Edwards.
The next trick is in the cooking. Follow these tips and you could win Masterchef.
Step by step
Peel your spuds.
halve or quarter - leave them quite chunky .
Boil in salted water till they’re soft, but not totally falling apart.
Drain. Cool. Refrigerate uncovered. This dries them out a bit, which helps crisp the skin.
Give them a little shake - in a sieve or dish – to duff the sides up a bit – these are the bits that go really crisp. Season well.
Warm a large roasting tray with goose fat, beef dripping, olive or sunflower oil until smoking hot.
Spoon the cold spuds through the hot fat to coat.
Roast till golden. Check them often. Add a scattering of fresh rosemary and grated lemon zest right toward the end.
Season well with salt and serve.
Tuesday 4th December 2012