Crispy on the outside and fluffy on the inside, here’s the secret to cooking perfect roast spuds.
Justin James, Executive Chef at Vue Group, reveals his tricks of the trade for getting the perfect roast potato.
When it comes to getting the perfect roast potato, the type of spud you pick really does matter.
“To get a crispy outside and creamy middle you'll need a floury potato. Try Dutch Cream, Desiree, or Sebago,” Justin suggests.
The best way to make sure your potatoes are cooked through, and creamy on the inside, is to parboil them before roasting.
“Place your peeled and cut potatoes in a saucepan of cold, salted water; bring to the boil and cook for roughly 15 minutes,” Justin says. “You want to partially cook them, not have them falling apart. Drain the potatoes well and give them a shake to fluff up the outsides a little, which will result in lots of little crunchy bits.”
Choose your oil
Potatoes need a good coating of oil to help them crisp up in the oven.
“My favourite is duck fat, this will add an incredible crunch to your spuds,” Justin tells. “Failing that, grapeseed oil will also result in a great tasting, crispy end result.”
Add your choice of oil to a large roasting pan and place in a preheated, 200C oven for five minutes, or until hot. Then add your potatoes to the oil, ensuring they’re completely coated.
“Leave your potatoes to roast undisturbed for 30 minutes,” Justin recommends. “Turn them and continue roasting for another 30 minutes, or until they're golden and crisp. Then, season with plenty of sea salt and fresh herbs.”
Everyone will be asking you for the secret to your delicious roast potatoes.