– Follow this easy method and your roasties will be perfect every time. Crunchy outsides and fluffy middles: that’s how roast potatoes should be. First thing, choose the right variety. Use any floury variety: King Edwards, Maris Piper, either will be absolutely great. The second thing to do is cut them to the right sort of size. Halved, they are all about a uniform size and drop them into cold water and then bring them up to the boil. Parboil and drain the potatoes. Over a low heat just given them a little shake in the pan just to burn off any of that residual moisture in the pan so you end up with completely dry potatoes. At the same time take your roasting tray out of the oven where you should have been heating some vegetable oil. Got about an inch of oil in there, that’s heated through and now give them a good shake to get them really scuffed up and then move them into that pan. Now try not to be tempted to tip them all in straight from the pan because you can actually splash the oil. So use a ladle, take a little bit of time. Once they are all in there you are just going to spoon them around a little bit and make sure they’ve all got a lovely coating of that oil. Now make sure that that oil is really, really hot. It’s essential that the potatoes go in when the oil is hot otherwise they’ll just kind of absorb that oil and you won’t get that crispy finish which is what I think is a key part of perfect roast potatoes. Pop that in the oven, about 180-190 degrees <b>…</b>
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