As the festive season reaches its peak, the pressure to deliver flawless roast potatoes is on. Celebrity chef Delia Smith has shared her definitive, five-step method to achieve the ultimate crispy roasties, promising a guaranteed hit at any Christmas dinner table.
The Foundation: Choosing Your Spuds and Fat
Delia Smith's recipe begins with careful preparation. She recommends using 225 grams of potatoes per person, specifically favouring the Desirée variety for its reliable texture and flavour. For the cooking fat, she advises 50 grams of dripping or lard per serving. The process starts by placing a roasting tray with the fat on the top shelf of an oven preheating to 200 degrees Celsius (200°C).
The potatoes should be peeled thinly. Keep smaller ones whole and cut larger potatoes in half to ensure uniform size, which is crucial for even cooking. The next stage involves steaming the potatoes over a pan of boiling water for approximately 10 minutes on a low heat, seasoned generously with salt. This initial cook softens them perfectly for the next, critical step.
The Game-Changing Pan-Shaking Trick
This is where Delia Smith's famous technique comes into play. After draining the water, place the lid firmly on the saucepan containing the steamed potatoes. Holding the lid securely, give the pan a vigorous shake, jostling the potatoes back and forth and even turning it upside down for another shake.
This action is the secret to the perfect crispy exterior. Roughing up the edges of the potatoes creates a fluffy, floury surface that crisps up magnificently in the hot fat. It is this simple but effective trick that guarantees those coveted ultra-crunchy edges.
Roasting to Golden Perfection
With the potatoes prepared, carefully remove the very hot roasting tray from the oven and place it on a hob over a medium heat. Using a long-handled spoon, gently lower each potato into the sizzling fat. Roll them around to ensure they are fully coated.
Return the tray to the oven's top shelf and roast for around 50 minutes to an hour, or until they achieve a deep, golden brown colour. Notably, Delia states there is no need to turn the potatoes halfway through cooking, as they will brown evenly on their own.
For the best results, season the roast potatoes with a little more salt immediately after they come out of the oven to preserve their crunch. If the main course isn't quite ready, they can be kept warm in the oven after it has been switched off until serving time.
