I'm an avid watcher of TV cookery programmes but no-one I've seen has managed to trump my roasties yet, so I thought I'd share my method and ask you about yours.

 

1) There can be only one! (potato). The mighty King Edward. Forget the rest.

 

2) Peeling. Very important, this. Don't merely scrape the skin off. Take at least 2mm depth of peel off. If you cut a potato in half and look at the cross-section, you'll see a white-ish layer just below the skin (usually). We want to get rid of it. Cut the potatoes into halves (thirds or quarters if big to start) and place in a pan of cold water to which a big pinch of salt has been added.

 

3) Whatever roasting tin/tray you use (I find Pyrex to be the best), put 1/2" of vegetable (important) oil in and stick it in a hot oven (I use gas mark 9). Has to be vegetable oil 'cos other oils taint the potato with their own flavour.

1/2" may seem like a lot of oil, but the potatoes won't soak up that much.

 

4) When all the potatoes are prepped and in the pan of cold water, drain them through a colander then rinse under the cold tap to remove the starch.

 

5) Rinse the pan and then fill with cold water, put the potatoes back in and bring to the boil (or use hot water from a kettle). Add a large pinch of salt. Boil rapidly for 8 minutes.

 

6) Drain, and then rough up the potatoes by shaking in the pan. They should now look fluffy and will probably crumble a bit.

 

7) Take the hot oil out of the oven and carefully lower the potatoes into it (watch out for spitting oil) using a long spoon. Some chefs say to let the potatoes steam themselves dry before you add them to the oil, but it's really not necessary. Baste the potatoes and return to the oven for an hour.

 

8) Every 15-20 mins, check on the potatoes. Turn and baste them as they start to crisp up.

 

9) After an hour (at gas mark 9), they should be lovely and crispy on the outside but fluffy and light and creamy on the inside. Drain off the oil, season with salt and pepper and serve.

 

 

How do you do it?

You cant perfect perfection, and this method can not be topped!

 

get one man in early thirties.

 

Give 2 quid to said man, Direct to supermarket one mile down the road.

 

Guide young man into kitchen, hand young man peeler and give total control of the kitchen.

 

Ensure man keeps bringing you refreshments during roast potato making process.

 

Wait for man to do necessary with spuds and meat.

 

Wait for man to bring dinner through

 

and finally enjoy.

 

The perfect roast brought to you courtesy of Mr Duff.

the same but use goose fat ;)