Perfect Roast Potatoes Recipe - Just In Time For Christmas

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Perfect Roast Potatoes

 

 Not a major fan of the chef , as you will notice below .. but the fella can cook a spud.

 














Recipe by : 
THAT FAT TOUNGED "MOCKNEY W4NKER J. OLIVER Esq

Per serving: 290 cals; 10.6g fat (1.4g sat fats); 5.7g protein; 40.8g carbs; 1.7g sugar

 The Recipe
One thing is for sure, if you can master the perfect roast potatoes, you’re well on your way to an incredible Christmas dinner. With just a few extra tricks, it’s easy to get them spot-on. The humble potato masher, I’ve discovered, is the secret to roastie perfection and you’ll be able to make these at home, no problem. I’ve given you a choice of flavourings. If you opt for the olive oil flavour, you’ll need to use good Italian oil; for sweeter spuds with off-the-chart flavour, use butter. If you’re going to indulge, go for goose fat — you get chewier, tastier edges and a kick-ass, turbo-charged flavour. 

Serves 4, with leftovers
1.5kg maris piper potatoes
Olive oil
1 bulb of garlic, broken into cloves
Red wine vinegar
Flavour combo 1
2 good lugs of olive oil
1 bunch of fresh rosemary, leaves picked
Flavour combo 2
50g unsalted butter, cut into little cubes
1 bunch of fresh sage, roughly torn
1 clementine
Flavour combo 3
2 tbsp goose fat
1 bunch of fresh thyme, leaves picked
2–3 fresh bay leaves 

Heat the oven to 170C (non-fan 190C). Peel the potatoes and cut any larger ones so they’re all a similar size — twice the size of a squash ball is about right. Wash the potatoes in cold water to get rid of any extra starch, then tip into a large pot, cover with cold water and add a good pinch of sea salt.
Bring to the boil and cook for 6-7 minutes, then drain and leave to steam dry. Give the colander a bit of a shake to help fluff them up — this will help to make them super-crisp later on.
At this point, you need to decide which flavour combo to go with. Tip your potatoes into a tray in one layer, then add your fat — olive oil, butter or goose fat — and season really well with sea salt and black pepper. 




I’m not going to add any more flavour right now — toss the potatoes in the fat. You could get them up to this stage the day before; simply cover with clingfilm or tinfoil and pop them in the bottom of your fridge, or in a cool place, until you need them.
Roast your potatoes in the hot oven for 30 minutes, or until lightly golden and three-quarters cooked. Now’s the time for my trick! Gently squash each potato with a potato masher to increase the surface area — the more of your potato that is in contact with the pan, the crispier it will be. 


 Whichever fat you’re using, prepare the rest of the flavourings: add a good lug of oil to a small bowl, mix in your chosen herbs, the unpeeled garlic cloves and a splash of red wine vinegar, then scrunch and mix together. If you’re using butter, peel in a good few strips of clementine zest with a speed peeler — you won’t eat these, but they’ll add amazing flavour. 


Add the flavour combo to your potatoes and give the pan a good shake, then pop back in the oven for 40-45 minutes, or until perfect — you’re looking for gnarly, crispy, bubbly and delicious.

Transfer to a plate lined with kitchen paper to drain, then tuck in. I’d be happy with any of these flavour combos, but you really can mix it up however you like. 

 Prat

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The Only "Oliver" I Actually Like !!!

 

 

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