While turkey may be the star of the Christmas table, if you get your roast potatoes right then frankly, you could serve chicken nuggets and most people would still be happy as Larry. Let's face it we are all about the potatoes as a nation!
Ingredients
Neven says: "While turkey may be the star of the Christmas table, if you get your roast potatoes right then frankly, you could serve chicken nuggets and most people would still be happy as Larry. Let’s face it we are all about the potatoes as a nation!
There's no big secret to greatness here: you don't need to dust them with semolina (too grainy), or toss them in seasoned flour. Don't boil them to the point of disintegration – there's no need, and half of them will then just fall apart – but do add some of the peelings to the pan when parboiling; believe it or not, they really do improve the flavour (just taste the cooled water for the proof).
Toss the potatoes gently while draining, to rough up the edges, rather than going to the bother of scraping them with a fork. All you really need is hot fat, and an even hotter oven. This recipe also works for 900g of parsnips – simply blanch for 3 minutes instead, and cook for about 45 minutes."
- 2.4kg floury potatoes, such as Rooster or Desiree, King Edward, Maris Piper
- Jar of goose fat or about 6 tbsp olive oil
- sea salt
Method
Serves: 10-12
- Preheat the oven to 190C(375F), Gas mark 5. Wash and peel the potatoes, reserving the peel. Cut them in half or quarters, depending on their size. Put them in a large pan of salted boiling water, along with the peel – it's easiest if you can put this in a muslin-infusing bag. Parboil for 8 minutes.
- Meanwhile, put four tablespoons of goose fat, or six tablespoons olive oil in a large roasting tin and put it into the oven to heat. Drain the potatoes and discard the peel, then put them back in the pan and shake gently to rough up the edges. Take the roasting tin out of the oven and put on the hob over a gentle heat. Put the potatoes in one by one – they should sizzle as they hit the pan – and baste all over. Season.
- Roast for about an hour until golden and crunchy, keeping an eye on them and basting with a little more fat if they begin to look dry. Serve immediately these do not appreciate hanging around!
Roasted Potatoes with Truffle & Parmesan
- For a really decedent twist once the roast potatoes are cooked sprinkle them with a couple of teaspoons of your favourite truffle oil and then scatter over freshly grated Parmesan cheese to serve.
Neven's Notes
"While turkey may be the star of the Christmas table, if you get your roast potatoes right then frankly, you could serve chicken nuggets and most people would still be happy as Larry. Let’s face it we are all about the potatoes as a nation!
There's no big secret to greatness here: you don't need to dust them with semolina (too grainy), or toss them in seasoned flour. Don't boil them to the point of disintegration – there's no need, and half of them will then just fall apart – but do add some of the peelings to the pan when parboiling; believe it or not, they really do improve the flavour (just taste the cooled water for the proof).
Toss the potatoes gently while draining, to rough up the edges, rather than going to the bother of scraping them with a fork. All you really need is hot fat, and an even hotter oven. This recipe also works for 900g of parsnips – simply blanch for 3 minutes instead, and cook for about 45 minutes."
