The best roasties have been parboiled and shaken to fluff up the edges for crispness, but then left to steam until almost cool before being thrown into scorching hot fat. Follow the recipe for outstandingly good roast spuds.
Preheat the oven to 220°C/fan 200°C/gas 7. Place the potatoes in a large pan and cover them with cold water. Add 1 teaspoon of salt. Bring to the boil, then parboil for 7 minutes, until the potatoes are a bit ‘furry’ or flaky on the outside but still firm and uncooked in the middle. Drain them and give them a bit of a shake in the colander or sieve so the edges become grainy – this will give you the crispiest potatoes. Leave them to ‘steam’ for 15 minutes, to remove the excess water and make them extra fluffy all the way through.
Pour the fats into a large baking tray, and pop it into the oven to heat for 5 minutes. Tip the drained, ‘steamed’, parboiled potatoes into the hot fat. Turn them to make sure each potato is coated in the oil. Add the rosemary and garlic and roast in the oven for 50 minutes, turning them every 15–20 minutes. Remove the potatoes with a slotted spoon and drain on kitchen paper. Sprinkle generously with sea salt flakes before serving.
- 6 largish potatoes, peeled and quartered
- 6 tablespoons 50:50 vegetable oil and goose fat, for the perfect mix of crispness and flavour
- a few rosemary sprigs
- 1 garlic bulb, halved horizontally
- sea salt flakes
Recipe and photographs are from Season’s Eatings by Gizzy Erskine, with photography by Emma Lee, published by Mitchell Beazley, RRP £15.