how do you make your famous roast potatoes? i need them in my face
O M G hello I hope you are having a very excellent day and also it is an honour to be asked for a recipe for the person whose food always gives me Exquisite Envy!!!!!!!
Preheat the oven to 200 degrees celsius, or 180 if it’s a fan oven. Americans can convert that into Fahrenheit; I want no part of that nonsense.
Peel some nice big boy potatoes, very starchy boys. Maris Piper are the absolute best, recommend very thoroughly. Cut them until quite smol - I recommend about the size of a PLUM. Fruitstuffs are my metric, for some reason. Make sure there are sharp edges - cutting them into quarters is best.
Put them in a pan and pour cold water on them until they’re just covered. Add a pinch of salt, and bring it to a ROILING BOIL, like the surface of a stormy sea. Turn the heat down and simmer for about 2-5 mins, until the edges of our good lord potates are slightly soft; you can test it by stabbing them gently with a fork (please be aware that gentle stabbing is still stabbing, and won’t stand up as a defense in a court of law.)
AT THE SAME TIME, heat 100ml/g of your fat of choice; I use goose fat, but olive oil is an excellent veggie alternative. Heat it for around 10 mins, until it’s being all sizzly and quite scary actually.
Drain the potates in a colander and then SHAKE. Rough ‘em up real good, like you’re a mob boss and they’re behind on payments. Then coat them lightly in flour and rough ‘em up again, because they didn’t learn the first time. They should look slightly fluffy, like so:
(I actually slightly over boiled these because I got distracted taking photos of a cat; yours should look less fluffy!)
Put them into the fat / oil, making sure they’re not on top of one another. That is v important; potates need their space. Roast them for 15 minutes, then turn, roast for another 10, turn, and then another 10 until they’re as golden as Achilles’ hair (very golden, famously.)
Sprinkle with coarse salt (pref Maldon) and the seasoning of your choice - I like coarse pepper and rosemary, because it’s nice.
Then you eat the heck out of them and you praise the potate gods, and devote your life to roast potates.