No Sunday dinner is complete without roast potatoes, and we’ve got all the tips you need to make sure your roasties are perfectly crisp. Choose Maris Pipers as they’re floury enough to give a fluffy middle, but they crisp up nicely too. It’s essential to parboil the potatoes to speed up the cooking process and give a fluffy, soft interior. When choosing your oil, pick one with a high smoke point and neutral flavour, such as sunflower or vegetable oil. For extra flavour and crispiness, try goose fat.
Adding a few tbsps of flour to parboiled potatoes absorbs moisture and allows the spuds to really crisp up in the oil. You can freeze the potatoes after parboiling and shaking – open-freeze them on a tray, then transfer to a freezer bag, ready to be cooked straight from frozen. To roast, select a heat that’s not too low or they won’t brown and crisp, but also not too high or they’ll burn without cooking through. For alternative roasties, try these zesty sweet potatoes with rosemary.