You’ve had roast potatoes before, but not like this. Annie Bell’s ultimate crispy roasties recipe uses three simple ingredients to create Sunday roast magic. You can pick and choose when it comes to fat – extra virgin olive oil, melted goose fat or clarified unsalted butter all work beautifully and bring their own unique flavour.
sea salt flakes
900g floury maincrop potatoes such as maris piper
about 3 tbsp extra virgin olive oil (or use 3 tbsp melted goose fat or 4 tbsp clarified unsalted butter)
1. Bring a large pan of salted water to the boil and preheat the oven to 210C/190Cfan/gas 6. Peel the potatoes and cut into rough 4.5cm chunks. Add to the pan and cook for 8 minutes. Drain using a colander and leave for 2 minutes to steam-dry.
2. Return the potatoes to the pan and shake them around, roughly tossing until they appear textured and floury on the surface. This is the secret to a crispy shell.
3. Tip the potatoes into a large roasting pan and trickle over the oil (or goose fat or butter). Roast for 1 hour, turning and basting twice (more frequently if using butter) until evenly gold and crisped all over. The top shelf of the oven works best. Otherwise, or if roasting with a joint, they may need a little longer. Finish with a few salt flakes if wished.
Recipe by Annie Bell. Food Styling by Clare Lewis. Styling by Sue Radcliffe.