Day 28: The secret to perfect roast potatoes
I have been experimenting with different methods for cooking roast potatoes for many years now and after much trial and error – I’m very proud to say that I have nailed it with a method that works every time.
But it’s been a long road to get to this point and I have tried so many different ways including heating the oil in the pan before adding the potatoes – a method that is quite a hazard with hot oil spitting everywhere.
I have par boiled, not par boiled, microwaved and steamed the potatoes before roasting. I have tried peeling and leaving the skins on. I have even cooked “roast” potatoes in the frying pan hoping this would make them crisper. It kind of worked, but if you fry them, they aren’t really roast potatoes, are they?
I have even tried many different varieties of potato in my pursuit for roasting bliss – Pontiac, sabiago, deseree, coliban – you name it, I’ve tried it!
As a result I’ve had potatoes that have turned out everything from burnt on the outside, but hard in the middle – soft on the inside, but with little colour on the outside etc
Being such a lover of roast potatoes, I knew I had to get it right. I mean I would skip a roast meal all together if I couldn’t have these little golden pieces of deliciousness with them.
But I’ve found one that gives me a crispy on the outside and soft in the middle result every time – but I won’t keep the secret to myself, especially seeing as Christmas is almost here and most people’s festive table is not complete without this side dish.
So, here goes!
Lisa’s Perfect Roast Potatoes
- 2 kilos of deseree potatoes
- 1/4 cup of olive oil
- Sea salt and freshly ground pepper
- 3 whole, unpeeled garlic cloves
- 3 sprigs of thyme
Preheat the oven to 220 degrees (c).
Peel and cut 2kg of desiree potatoes into 4cm pieces. Place potatoes in a large saucepan and pour over boiling water.
Once the water has come to the boil, cook for 6 minutes over medium heat. Drain.
Return the potatoes to the pan, place a lid on the pan and shake vigorously (this roughs up the surface and is the key to getting nice crispy bits on the finished product. I sometimes also run a fork over the potatoes to rough them up gently.
Place in a roasting tin and season with generous amount of sea salt and pepper.
Drizzle the olive oil over all of the potatoes and them add the garlic and time. Using your hands, toss the potatoes though the olive oil and herbs, ensuring every part of the potatoes are covered. Use a little more olive oil, if required.
Place the roasting tin on the middle shelf of your oven and cook for 40 to 50 mins, turning occasionally.
For the best results, serve the potatoes immediately. If you allow them to sit, they will become soggy.
I promise you, once you try this recipe, you’ll never search for another. Perfect every time!! YAY!
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