19 Dec Gorgeous, Crispy Roast Potatoes
I am always being asked for a fool proof method of roasting potatoes. I am a big believer in choosing the right potato to roast and I commonly use the Dutch Cream variety.
There are simpler variations than this recipe but this method certainly produces lovely crispy potatoes every time. I am sure the secret lies not only in the Dutch Cream potatoes but also minimising the water held with in the potatoes. This is achieved by first steaming them – rather than boiling them and then dehydrating the potatoes a little before cooking them. Of course the duck fat doesn’t do much harm either.
If you dont have duck fat – use extra virgin olive oil
Delaying the salting until the potatoes are cooked and out of the oven enhances the colouring and crispiness of them. A sprinkle of Maldon Sea Salt or Murray River Salt Flakes to the cooked potatoes adds some extra crunch and of course the lovely salty seasoning.
This recipe is for 6 – if cooking for fewer people, allow about 150g potatoes per person.
A wide Chinese bamboo steamer is the ideal steamer to use.
You can of course steam the potatoes in batches if necessary – the most important thing is to steam (and roast them) in a single layer for best results.
I love the fact that the potatoes are all peeled and basically cooked in advance. Allow at least 4 hours between steaming and roasting them. This gives them time to cool down and dehydrate a little. Leaving them in the fridge – uncovered overnight is also OK. The roasting time is reduced considerably.
It is best to do the roasting while the meat is resting and being carved. This means the potatoes will be served straight from the oven – as they should be!
1 kg Roasting Potatoes such as Dutch Cream
2 – 4 tablespoon Duck Fat
Maldon sea salt, To serve
Peel and rinse the potatoes well.
Cut into thick slices
Arrange on a large, wide steamer – fitted over a pot of boiling water.
Cover with a lid and steam for about 15 minutes or until the potatoes are just tender.
Remove the steamer from the pot and elevate it above a colander to allow maximum air circulation around the potatoes as they cool.
Once all the moisture has evaporated and the potatoes are cooled, arrange them on a tray and place them in the refrigerator to continue drying and to cool down.
Preheat the oven to 220C: Select a baking tray that is large enough to hold the potatoes in a single layer.
Place it in the oven to preheat for about 10 minutes – a hot tray will mean that the potatoes are less likely to stick to the bottom as they cook
When the tray is hot – remove it from the oven and add the duck fat.
Return the tray to the oven if necessary to get the duck fat to melt
Add the potatoes to the melted duck fat, tossing them in the fat with a metal spoon, to cover all surfaces
Place the potatoes into the oven and bake for about 15 minutes.
Turn them using a metal spatula and return the pan to the oven to finish cooking – another 5 – 10 minutes should be enough
To serve: Remove the potatoes from the tray using a metal spatula or spoon
Arrange them on a serving dish and sprinkle with Maldon Sea Salt or Murray River Salt flakes
If using rosemary, pull the leaves off the stem, and scatter these over the potatoes.
Rating: * * * * *