-Start at least 2 1/2 hours before you plan to eat
-Peel your potatoes, and cut into smaller-than-you're-used-to pieces, say an inch cubed, roughly.
-Par-boil them for longer than you'd think, until they are quite soft
-Tip the water out of the saucepan, then shake the pan gently to break up the outside of the potatoes a bit. Not too rough, or you'll have mashed potatoes instead
-Turn your potatoes out into a colander, and set aside for half an hour to drain and cool
-Place in the fridge for at least an hour
-Pre-heat the oven to very hot. 220 or hotter is best
-Put a couple of good spoonfuls of goosefat into a baking tray, and place in the top of the oven
-After 5 minutes or more, take the tray out of the oven and put it onto a couple of rings on the hob, to keep the fat sizzling
-Add some salt, lots of pepper and (optional, but my favourite), a good sprinkle of Cayenne pepper and lots of mixed dried herbs to the fat
-Get your cold potatoes out of the fridge and place into the fat. They won't spit because their moisture content is right down (the whole point of putting them in the fridge). Move them around and turn them over with until they are coated all over with fat & herbs
-Place in the hottest part of the oven , and turn every 10 or 15 minutes.
-Serve when a deep golden brown
These will be the crispiest roast potatoes, with the softest centres, that you've ever eaten. The trick is putting them in the fridge, and putting salt on them whilst they cook. This draws the moisture out of them, leaving the outside dry and crispy. After all, a soggy roast potato is as bad as having your chain come off half way up a hill. Like decorating, most of the work is in the preparation.
Then, the big problem..............how do you get the gravy on your meat to stay away from your nice crispy potatoes?
Enjoy
-Peel your potatoes, and cut into smaller-than-you're-used-to pieces, say an inch cubed, roughly.
-Par-boil them for longer than you'd think, until they are quite soft
-Tip the water out of the saucepan, then shake the pan gently to break up the outside of the potatoes a bit. Not too rough, or you'll have mashed potatoes instead
-Turn your potatoes out into a colander, and set aside for half an hour to drain and cool
-Place in the fridge for at least an hour
-Pre-heat the oven to very hot. 220 or hotter is best
-Put a couple of good spoonfuls of goosefat into a baking tray, and place in the top of the oven
-After 5 minutes or more, take the tray out of the oven and put it onto a couple of rings on the hob, to keep the fat sizzling
-Add some salt, lots of pepper and (optional, but my favourite), a good sprinkle of Cayenne pepper and lots of mixed dried herbs to the fat
-Get your cold potatoes out of the fridge and place into the fat. They won't spit because their moisture content is right down (the whole point of putting them in the fridge). Move them around and turn them over with until they are coated all over with fat & herbs
-Place in the hottest part of the oven , and turn every 10 or 15 minutes.
-Serve when a deep golden brown
These will be the crispiest roast potatoes, with the softest centres, that you've ever eaten. The trick is putting them in the fridge, and putting salt on them whilst they cook. This draws the moisture out of them, leaving the outside dry and crispy. After all, a soggy roast potato is as bad as having your chain come off half way up a hill. Like decorating, most of the work is in the preparation.
Then, the big problem..............how do you get the gravy on your meat to stay away from your nice crispy potatoes?
Enjoy
