Printable Recipe
Roast Potatoes
A fool-proof method for making crispy, fluffy roast potatoes using Maris Piper potatoes, parboiling, steam drying, and roasting at high temperature.
Prep time
10 min
Cook time
2 hrs 30 min
Total time
2 hrs 40 min
Yield
2
Ingredients
3
Steps
13
Filed under: baking, over 1 hour.
Source channel: Poppy Cooks
Key ingredients
large Maris Piper potatoes, plenty of salt.
Ingredients
- 2 large Maris Piper potatoes
- plenty of salt
- vegetable oil
Method
- Peel the potatoes or keep the skins on if desired.
- Cut the potatoes into large, evenly sized pieces, such as halves or quarters.
- Place the potatoes in cold salted water and bring to a boil, then simmer for 10 to 15 minutes until soft when tested with a knife.
- Drain the potatoes into a bowl, reserving the starchy water if desired.
- Steam dry the potatoes by placing them in a colander over the pan, covered with a clean tea towel, for 5 to 10 minutes until they develop white flecks indicating dryness.
- Preheat the oven to 220°C (428°F) with the fan on and place a tray with a generous amount of vegetable oil inside to heat until smoking hot.
- Once the potatoes are dry, roughen the edges by shaking or tossing them gently.
- Carefully pour the hot oil into the colander with the potatoes, ensuring they are coated.
- Transfer the potatoes to the hot oven tray, placing the flat side down for extra crispiness.
- Roast the potatoes at 220°C for 20 minutes, then turn them over and reduce the oven temperature to 200°C (392°F).
- Continue roasting for another 15-20 minutes until golden and crispy, turning once halfway through.
- Optional: Add garlic, rosemary, or thyme during the last 15-20 minutes of roasting.
- Season with flaky salt before serving.