SIDE
Roast Potatoes
Crisp outside, fluffy inside. Basic is reliable; Upgrade makes them aggressively crunchy.
BASIC
Parboil first, rough the edges, then give them enough space and heat to actually roast.
Method
Heat the oven and tray
Heat the oven to 220°C and put the roasting tray in to get hot.
Parboil
Boil the potatoes in salted water for 8–10 minutes until the outsides are tender but the centres still hold together.
Rough them up
Drain well, then shake the potatoes in the pot until the edges look fluffy.
Roast
Add oil to the hot tray, carefully add the potatoes and turn to coat. Roast for 40–50 minutes, turning once or twice, until deeply golden.
Salt
Season while hot and serve.
UPGRADE
A little bicarbonate in the boiling water creates more rough starch on the surface, which means more crust later.
Method
Boil with bicarbonate
Boil the potatoes in salted water with the bicarbonate until the edges are very tender.
Steam and rough up
Drain, let them steam dry, then shake them hard enough to create a thick rough coating without completely breaking them apart.
Heat the fat
Heat the roasting fat in a tray at 220°C.
Roast hard
Add the potatoes, turn to coat and roast until deeply crisp, about 50–60 minutes. Turn them a couple of times.
Add aromatics late
Add garlic and rosemary for the last 10–15 minutes so they flavour the fat without burning.
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