A new roast potato recipe has been hailed by foodies for its crispy perfection – and only requires two key ingredients. Here’s the simple method to follow for the perfect side dish
The once humble roast spud, a staple of British Sunday roasts, has been given a mouth-watering makeover thanks to a new preparation method that’s all about achieving the perfect crunch.
Roast potatoes are arguably the best part of a roast dinner so mastering them is key, and there are all sorts of tips and tricks available online to get the fluffiest, crispiest roasties. Sophie Godwin, a culinary author for BBC Good Food, has introduced a revolutionary technique that turns out “golden brown beauties” with the “extra crispy bits everyone will love”.
Ditching the traditional extras like hefty doses of white vinegar or goose fat and salt, Sophies method places emphasis on mastering a special boiling method and giving the potatoes a proper smash for increased “more surface area”. Families have been raving over the results, with one home cook gushing: “My mum and I just ate the whole tray and I’m not even sorry, they were amazing.”
Another happy roaster confessed: “Been trying to get roast potatoes the way I want them for years. Came close, but never succeeded until now. Just the job, and I never bother to turn them. Use this recipe every time. Perfect. And use it, modified, for wedges,” reports the Daily Record.
This game-changing recipe doesn’t tie you down to specific herbs or spices you can get creative with whatever you’ve got, starting off with trusty salt and pepper, or experimenting with rosemary for a fragrant twist, while other herbs like oregano or marjoram could be tempting substitutes, as noted by the Express. Moreover, the process is incredibly simple, involving a few easy steps to ensure a successful result.
Method
- First off, preheat your oven to 200C/180Cfan/gas 6. Pop the peeled potatoes into a large pan filled with cold, salted water – not boiling water. Begin heating the water while the potatoes are already in the pan to get the crispiest crust, a technique championed by chefs like Jack Stein.
- Once the water starts bubbling, let the spuds simmer for about 15 minutes until a cutlery knife can be inserted into the centre of a potato with only slight resistance, then drain and allow them to steam-dry.
- Next up, arrange the steam-dried potatoes in a large roasting tin, making sure there’s enough space between each one so they have room to spread once smashed. Use a fish slice to gently press down on each potato to break them up slightly. Don’t fret if some break up completely, as Sophie says, it just means more crispy bits.
- Season the potatoes well before drizzling over the oil. Roast them for an hour in the preheated oven, turning them once around halfway through. Ensure they’re perfectly golden and crispy before taking them out of the oven to serve.
