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Cooking the Christmas Roast Potatoes

Ok, you know how you currently make roast potatoes, you peel and parboil the potatoes for a few minutes then drain and cook in a roasting tin in the oven in some oil for about 1-2 hours. Well I'm going to just give you a few tips and explain why and how they improve your roast potatoes.

  1. Use Goose fat or duck fat for the oil. This imparts a beautiful flavour but you must ensure the potatoes are served in a little of the oil so baste before serving. If they have not been basted before serving and they are crispy the goose fat will have been burnt off. Not good for your arteries it must be said but this is Christmas!
  2. Put the potatoes in cold water and bring to the boil. Boil for 5-7 minutes and drain. They should not be breaking up at this point. Tip them back in the pan and shake them up to create fluffy broken edges these will crisp up lovely.
  3. Preheat the fat in the pan this will help get your potatoes crisp
  4. Baste frequently (every 15-20 minutes) to ensure the potatoes are well lubricated so they crisp up
  5. Cook on 150 degrees for the first hour. The potatoes should barely brown at all, then turn up to 180 degrees for 30-60 minutes until crisp and golden
  6. Do make the potatoes different shapes and sizes so there is variety. I chop some lengthways, some widthways and leave some whole and can never decide which is best.
  7. Seasoning with salt is personal. I like a little freshly milled salt on the roasting potatoes.