The Best ever British Roast Potatoes for Christmas

by Saiba Haque

This time last year, I was a journalism intern who was asked to research one thing and one thing only for Christmas: Potatoes, specifically Roast Potatoes. Sure my research did get used for the article of ANOTHER journalist, but I can’t let that stop me from giving you all the best there can be! So allow me to Break it down for you, as this is coming straight from the source…

Potato Variety

So really you do not want a waxy potato for a proper British Roast Potato. If you’re looking at Salad Potatoes, New Potatoes, or Jersey Royals, put them back on the shelf, they are not even in season! You want something floury and starchy. From my recipe testings of Christmas yester-year, you would want to grab White potatoes, King Edward Potatoes or Maris Piper Potatoes for the ultimate Christmas Potatoes. The Vivaldi variety is great too, but they won’t be in season until next month (January).

Fats

I would use part Goose Fat and part Vegetable oil. What? I didn’t say we were trying to be healthy! this can be substituted to your dietary needs and/or preferences. If you can’t get goose fat, try some lard or beef dripping. If you are vegetarian, I highly recommend Ghee and Vegetable Oil. If you’re vegan, Vegetable oil and Olive/Avocado oil works perfectly fine.

But I will stick to what’s near and dear to my arteries:

Goose Fat Of Course! …with some Veg oil for good measure

To dredge or Not to dredge?

I absolutely would! it makes a huge differences and adds a brilliantly crispy coating when the roasties are done. Every year during my annual Christmas gathering, my, the general consensus amongst my friends in regards to their favourite dish remain consistent: The Goose Fat Roast Potatoes. When asked about the secret to such perfection, this is what I respond with. I experimented that a good helping of starchy powder, such as corn starch or potato starch along with coarse semolina or cornmeal results in the optimal crispy exterior. I started this a few years ago and I have never went back since.

Ingredients:

500-600g Maris Piper Potatoes

1/4 cup Veg Oil

5-6 Tbsp Goose Fat

1 Stock cube of choice

1 Tbsp Baking Powder

1-2 Tbsp Salt (to season water)

2 Tbsp Corn Starch or Potato Starch (more if needed)

2 Tbsp Cornmeal or Coarse semolina

4-5 knobs of Garlic

A few Sprigs of Rosemary

For Rosemary Salt (Optional):

5g Fresh Rosemary (finely chopped without stems)

5g Coarse Sea Salt

-Basically equal parts

Preheat oven to 220’C (428’F). Peel your potatoes and chop them in mostly equal sizes. Most people chop whole potatoes in half and call it a day, but I don’t like mine too big, as I want to enjoy as much crisp exterior as I can. Also chopping them a bit smaller at least for me, means they cook quicker. test out your chopped potatoes on your baking tray of choice before deciding to peel more! The tray must not be too crowded, all the potatoes should fit the tray in one layer with some reasonable spacing, as otherwise it will stop the potatoes from forming cragly, crispy exterior.

Fill up a pot with water, add your stock cube (I used chicken), salt and baking powder. add in your potatoes and heat it up to boil. Once boiling it should take about 10 to 15 minutes to parboil your potatoes depending on the size you cut them. In the mean time fill up your designated baking tray with the Veg Oil and Goose Fat, and place it in top/middle shelf of the oven to preheat the oil.

When potatoes are parboiled, strain then with a sieve or colander, keep it in the colander and cover to steam for 1-2 minutes as you get the dredge together. Put the potatoes back in the empty pot, sprinkle the Corn Starch and Cornmeal as evenly as possible. Put lid on top and shake well. This will form some roughness on the outside of the potatoes which will turn amazingly crispy in the oven.

Take the tray of grease out of the oven. The fat in the tray should be ripping hot and sizzle when you drop in some sprigs of Rosemary and knobs of Garlic. Then tip over all the dredged potatoes and spread evenly on the tray so that it browns effectively. Back in the oven it goes, let it roast for 15-20 minutes, check back on it to flip them once and then it stays on for 15-20 more minutes. If you want it extra crispy, give it another flip and check back in 10 minute intervals until you’ve got your desired outcome.

Optional: The rosemary salt is the game changer here. It’s equal parts finely chopped rosemary (no stems) and Coarse sea salt. This then gets the mortar and pestle treatment by being grinded together until the salt infuses with the natural oils of the rosemary.

Once out of the oven, drain out the excess fat, can be used for later. Season the perfectly golden and crispy Roasties with the Rosemary salt. and serve with a roast dinner.