Best Oven Roasted Crispy Potatoes Recipe
Roasted potatoes are one of the most common accompaniments to a typical British Sunday dinner. The best crispy oven roasted potatoes will be crunchy on the outside and fluffy on the inside. This post includes some tips to help you produce the best roast potatoes in your kitchen.
In Britain, we have an age long tradition of having a roast meal on a Sunday. This might be a leg of lamb or a chicken or a cut of beef and it is roasted in the oven. Whatever the meat is, there is always something common amongst all of these meals, and that is the presence of crispy roast potatoes on the plate. This is because the potatoes can be cooked along with the meat in the same oven, and maybe even in the same pan.
People have their own ways of making crispy roasted potatoes, and over the years I have tried many alternatives. Now however, I am a convert and will use the same method, and tools each time to obtain the tastiest ‘roast tatties’ you will ever have sampled.
First of all, select your best local potato. I could go on here for pages about the different types available here in Ireland, but everywhere is different. I like using ‘Maris Pipers’ as I can get them easily here, they taste great and they give a slightly rough surface after parboiling. This helps to give a nice crunchy outer layer when roasted. Try and find a floury variety that will remain fluffy inside after roasting. Anyway, with Maris Pipers I have found you cannot go wrong.
Follow the link for a bit more about Maris Pipers.
The right equipment
Next, make sure you have the right baking tin to roast your potatoes in. I have tried all sorts of pans over the years, but I always come back to using my trusted Le Creuset cast iron roasting dish. This equipment retains heat when it is removed from the oven and just browns and crisps the potatoes better. It may be heavier, but that also means it is pretty much indestructible.Le Creuset Roaster
Size isn’t everything…
Then you need to make sure you cut the potatoes to the correct size. I have realised now that the key to good crispy roasted potatoes (roasties) every time is to cut them quite small (say about 5cm / 2 inches max.) I used to cut them larger, but not only do they take longer to cook, but for some reason, they are harder to crisp up.
The best fat
The type of fat you use is also important to get the best taste in your roasted crispy potatoes. I like to use goose fat or duck fat, as it imparts a better taste to the potatoes. You can also use vegetable oil or sunflower oil, but they will not taste so good.
The temperature of the oven
Finally, the last trick is to get the temperature right. This will depend on many factors including what your roast meat is and if it is in the same oven, your roasting dish, size of your potatoes, type of roasting fat etc. But you may need to vary this depending on these factors. You can always check how you are getting on by checking your potatoes in the oven.
How to make roasted crispy potatoes in the oven
‘Sides’ category, which will show you some other interesting accompaniment dishes. Hope you find some inspiration!Here you can link to my