Perfect roast potatoes

Preparing potatoes this way was very unfamiliar way to me when I moved to UK. On the Finnish dining table they are mostly consumed as either plain boiled, or as creamed garlic potato bake (another one of my favourites). First, I didn’t even care about them cooked this way. Then, I started trying to make my own, and realised how difficult it actually is to get them perfect: crispy on the outside and fluffy on the inside. Even with my recipe below, they didn’t always turn out that well. To perfect my roast potatoes has really taken effort through trial and error, but finally it has paid off.

A big tip that helped me, was that when using duck / goose fat, you need to mix it with vegetable / olive oil. Otherwise your potatoes won’t get so crispy. The other key things are that once you’ve boiled your potatoes, cool them completely. I tend to boil my potatoes first thing in the morning, and then they’ll have plenty of time to cool before the other stage. Also, you need to turn them every 20 minutes or so, it’s the hot fat that crisps them up. Also, you need to heat the fat in the oven before adding the potatoes.

large potatoes
garlic cloves, bashed
rosemary sprigs
olive oil
duck or goose fat
salt

1. Peel the potatoes, and cut into halves or quarters, depending on size. Wash the pieces under running water for 5 minutes, to wash off the starch.

2. Place the potatoes in a pan together with the garlic and rosemary. Cover with water, bring to boil and cook until very soft (covered with a lid).

3. Drain the cooked potatoes, and let cool.

4. Heat oven to 180°C / 350°F.

5. Put about 5mm layer of oil and dollops of the duck or goose fat at the bottom of a roasting tray. Heat the oil / fat in the oven for 15 minutes.

6. Add the potatoes to the hot oil, and cook them for at least 1 hour and 20 minutes. Turn the potatoes every 20 minutes.

 

7. Drain cooked potatoes on kitchen tissue, and sprinkle with salt.

Author: luxlifefinn

Lover of good food. Fine dining as a hobby, home cooking as a passion.

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