I have a feeling this post may be contentious but this is, without doubt, the best way to make roast potatoes in your cooker. My cooking style can best be described as 'experimental' as I have no time for 'grams of this' or '30 seconds of that'. If it feels right do it!
This roast potato recipe will give you crunchy crispy skinned roasties that explode into delicious soft whiteness when you bite into them! If you'd like to see a review from one of our wonderful gang on Facebook then > click here! <.
- Cut some (work out how many you think you might need...then double it. You can never have too many roasties!) medium sized potatoes in half lengthways. Some people have favourite brands and types of potato but I've never managed to taste any difference once they are roasted, any white potatoes will do I reckon!
- Put your roasting tin on a level surface and pour in your oil until it completely covers the base in a nice thick layer. The best oil to use is cold pressed British rapeseed oil (I like Fussells best) but olive oil will do too. I don't rate goose and duck fat on roasties, even at Christmas. You get a lovely light golden finish with rapeseed or olive oil.
- Bring a large pan to the boil and add a tablespoon of salt to the water. Plonk your potato halves in and leave them there for just over 8 minutes.
- Pop your roasting tin, with oil already in it, into the roasting oven of your cooker to pre heat. Pop it on your oven rack in the middle setting.
- While your potatoes are boiling mix together the following ingredients in a bowl. Freshly ground black pepper (lots!), a good teaspoon of salt (himalayan pink salt is best), a good teaspoon of onion granules (crucial this one) and a small teaspoon of granulated sugar. I don't use flour, roast potatoes should be about flavour!
- Drain your potatoes with a colander when done and before they can steam off too much sprinkle your seasoning mixture over them as you shake the colander. The aim is to simultaneously damage the potatoes slightly and thoroughly season them.
- Grab your roasting pan out of the oven. The oil should be smoking hot! Using tongs carefully pickup each potato and add it to the hot oil. Turn them once or twice so every surface of the potato is covered in hot oil. Be careful please! This may feel slightly laborious but it is crucial and worth it!
- Place the roasting tin back in the oven on the middle shelf again and set a timer for 10 minutes.
- Turn the potatoes every 10 minutes for the first hour and once or twice more after that until the potatoes are a deep golden brown. Exact timings are impossible but 90-120 minutes should do the job. Keep an eye on them and take them out when they look like you want them to!
- Allow the potatoes to stand for at least 10 minutes before serving and don't cover them with gravy, you'll waste the crunch!
To my mind these roasties taste just as good if not better when reheated so if you have a big roast to do then cook them in advance and heat them up for 15minutes when you need them. This is particularly useful on Christmas day!
Matthew is from a farming family near Bath and a graduate of King's College London who decided not to follow the 'standard' path into banking or the law. He has been working with these fabulous cookers in some form or another since 2003. Matthew runs Blake and Bull from beautiful Bradford on Avon, near Bath. Alf the golden retriever makes sure the working day finishes at 6pm sharp - dog walk time!