I'm taking you back into my archive for an absolute classic, perfect roast potatoes and
I've been perfecting my way of cooking them for years!
Perfect roast potato, I'm going to endorse the Maris Piper.
For consistency, this is where you want to put your bets.
First off, I always par boil them for about 10 minutes in salted boiling water.
Drain them, and then a bit of a toss in the colander will fluff up the edges a bit more.
Next up your need the fat.
Extra virgin olive oil is the healthiest option and will give you lovely golden crunch.
Or you could use butter for a slightly thicker, sweeter crunch.
Or is you really want to go all out you can use goose fat for the thickest crunch of all.
The key is, always do them in a single layer in the roasting tray and give them a good
seasoning with salt and pepper.
I'm going to cook this for about half hour at about 190 degrees Celsius, 375 Farenheit.
Until about lightly golden and then I'm going to show you what to do with the masher and
that's going to make the ultimate roast potato.
After half an hour we're ready for some masher magic.
So what I want to do is I want to increase the surface area the potato has on the bottom
of the pan.
So I'm going to do that by going around these and just squashing them.
I'm telling you, give this a try and you won't regret it.
Along with the maximum crunch factor you want maximum flavour.
And I'm adding herbs now because what I've worked out that if you put them in at the
beginning, yes you get good flavour, but the herbs go black and they're kind of not that
nice to eat.
But if you put them in halfway through you get much more of a perfume of the herbs.
First up we've got some rosemary.
Coat that with a drop of olive oil and a splash of vinegar.
Bear with me.
The vinegar will totally cook away but it's going to give the potato like a kick.
And then some garlic here.
This is about your personal touch so put in what you like.
You could also try thyme with garlic and bay.
Or even some sage, garlic and clementine zest for another Christmassy twist.
And then once you've done that we're going to pop them in the oven for about 25 minutes,
30 minutes or until perfect to your eye.
But, half an hours a good'un.
And then when you see those babies and taste em.
Whoo.
Best, best, best roast potatoes in the world.
And there they are.
Listen!
Beautifully.
Look at how fluffy that is in the middle.
Just almost falling apart.
Let's have a try.
They are really good!
Absolutely delicious.
That is the perfect roast potato.
Subscribe to Food Tube.
It's free!
And together we'll make it the best Christmas ever!!