Roast potatoes are a beloved staple of any Sunday lunch, offering a delightful crunch and fluffy interior that can elevate a meal from ordinary to extraordinary. However, achieving that perfect texture often eludes home cooks, who may skip a crucial preparatory step, resulting in soggy or lacklustre spuds.
The Secret to Ultimate Crispiness
According to Max, a chef behind Max Makes Munch, the key to roast potatoes with the "crunchiest outsides and fluffiest insides" lies in a simple yet often overlooked technique: steam drying. He emphasises that after parboiling, it is essential to let the potatoes dry completely before roasting them in extremely hot fat.
Why Steam Drying Works
This method, known as steam drying, involves allowing the potatoes to sit for a couple of minutes after boiling to evaporate excess moisture. When spuds are waterlogged, they tend to steam rather than roast in the oven, leading to limp skins and greasy results as oil fails to adhere properly.
By ensuring the potato exteriors are bone-dry, the fat or oil can coat them effectively, promoting a beautiful golden crisp during cooking. This step requires no fancy ingredients, just a bit of patience to transform your roasties.
Choosing the Right Fat
Selecting an appropriate oil or animal fat is crucial for success. Opt for options with a high smoke point to prevent bitterness at high temperatures. Recommended choices include rapeseed, sunflower, or canola oils, while duck, goose, or beef drippings are excellent animal-based alternatives.
Step-by-Step Guide to Perfect Roast Potatoes
- Preheat your oven to 200°C and bring a large pan of salted water to the boil.
- Peel the potatoes and chop them into evenly sized pieces for uniform cooking.
- Carefully add the potatoes to the boiling water and parboil for eight to 10 minutes.
- Drain the water using a colander, then transfer the potatoes to a cooling rack to steam dry. Wait until no steam is visible and they feel dry to the touch, being gentle to avoid crumbling.
- Pour your chosen fat into a roasting tin to a depth of about half a centimetre, then add the potatoes and coat them thoroughly.
- Roast in the oven for an hour, flipping every 20 minutes to ensure an even golden colour.
- Once done, remove from the tray, sprinkle with sea salt, and serve immediately for the crunchiest results.
This straightforward approach highlights how a minor adjustment in preparation can make a significant difference, ensuring your roast potatoes are consistently crispy and delicious without the need for complex techniques or ingredients.
