The celebrity chef has a ‘foolproof’ method for making the best crispy roast potatoes that are ‘perfectly crispy every time’ using just three simple ingredients
A perfectly crispy, gloriously golden roast potato is hard to beat, and arguably the best part of a home-cooked Sunday roast. Irresistibly fluffy on the inside with a delightfully crunchy coating is the sign of the ultimate roast potato.
Many roast potato recipes claiming to be the ‘best’ call for an extensive list of ingredients, including baking soda, flour, semolina, garlic and various herbs.
However celebrity chef James Martin strips things back, relying on just three ingredients for his “foolproof recipe” to make “the best roast potatoes” that are “perfectly crispy every time”.
While most home cooks reach for Maris Piper potatoes, the chef recommends the King Edward variety, with a coating of sea salt combined with either lard, dripping or vegetable oil.
Ingredients
- 10 large King Edward potatoes, peeled, cut into large chunks
- 50g of lard, dripping or vegetable oil
- Two pinches of sea salt
Method
The first step is to preheat the oven to 200C/180C Fan/Gas 6, before placing the prepared potatoes in a large pan of salted boiling water on the hob to simmer for four to five minutes, or until the outer surface of the potatoes begins to soften.
Parboiling loosens the potato’s outer layer, meaning a softer centre and a crispier crust. While par-cooking the potatoes, ensure the water doesn’t reach a rolling boil, or you risk them breaking apart in the water.
Once ready, drain the potatoes thoroughly and give them a brief shake in the colander or pan to roughen up the edges. Scuffing up the parboiled potatoes increases the surface area, producing those extra crispy, golden edges.
After this, you’ll need to heat the lard, dripping or oil in a deep flameproof roasting tray on a high heat and cook the potatoes on each side until they start to turn golden.
If you want to add some additional ingredients for “extra flavour”, James suggests adding a few whole garlic cloves and fresh sprigs of thyme or rosemary to the tin at this stage.
Season the potatoes with salt and place them in the oven for 30 minutes, or until they begin to develop colour.
At this stage, flip the potatoes over and place back in the oven for an additional 20 to 30 minutes, or until they’re golden-brown and crispy.
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