These are in my humble opinion the best roast potatoes you will ever have. Try this recipe for you Christmas roast potatoes and you’ll be converted straight away.
- Allow 2–3 floury potatoes per person
Peel the potatoes and cut into roughly equal pieces. The more surface area there is, the more opportunity you have to create a crunchy exterior. Par boil the potatoes in a large saucepan of salted water for about 7 minutes, or until there starts to be a little ‘give’ on the surface when scraped with the tines of a fork. Drain and return to the saucepan, put the lid on and give it a good shake to roughen the potatoes’ surfaces a little. Put a few tablespoons of dripping into a roasting tin and place in the oven with the meat for about 10 minutes. Add the potatoes to the tin, turning to ensure that they are basted in the fat. Sprinkle with fine sea salt. Cook for about an hour or until crisp and golden. You can leave them in after the meat comes out of the oven and turn up the heat if you think they need it.