Tom's 5 Tricks for Crispy Roast Potatoes
A potato served at a Sunday Roast has certain requirements to meet. It needs to be fluffy on the inside, crisp on the outside, with that unmistakable golden exterior. However, achieving this is somewhat easier said than done. Luckily, in episode five of his show, Tom Kerridge Sunday Lunch, Tom shares his five tricks for crispy roast potatoes to help make the process that little bit easier for us.
The 1st Trick for Crispy Roast Potatoes: Poach, Not Boil
Tom's first trick is is to poach, not boil your potatoes. That means, instead of having the water rapidly bubbling, have it simmering. This will help them cook evenly and all the way through before roasting, for that light, fluffy inside.
The 2nd Trick for Crispy Roast Potatoes: Invest in a Rack
His next top tip is to place your potatoes on a rack after poaching. Believe it or not, the rack is important, as it allows air circulation through the potatoes that lets them dry around the outside, therefore getting crispy exterior when you roast them.
The 3rd Trick for Crispy Roast Potatoes: Use a Flavourless Oil
Tom always likes to use vegetable oil, and would encourage you to do the same. Vegetable oil is flavourless, helping to savour the flavour of the actual potato instead.
The 4th Trick for Crispy Roast Potatoes: Heat the Oil
Heat the vegetable oil before hand so that the potatoes sizzle when placed into the tray. "This is the key to a good crunchy-on-the-outside, soft-on-the-inside roast spud", says Tom. After 15 minutes of being in the oven, remove the potatoes and roll them in the oil, then return them to the oven for another 15 minutes.
The 5th Trick for Crispy Roast Potatoes: Always Leave Space!
When packing them into the non-stick roasting tray, don't pack them in too tightly! This is an easy mistake to make, and if you do, it creates steam. Steam will soften the spud, ruining your chances of a crisp roast potato.
Tom's Recipe for Crisp Roast Potatoes
You'll Need:
- 8 large Maris Piper potatoes (1.8kg)
- 80ml vegetable oil
- 4 garlic cloves, peeled
- 2 sprigs rosemary
- Sea salt flakes to season
Step 1
Preheat the oven to 180°C fan.
Step 2
Peel the potatoes and cut them into large chunks. Place them into a large saucepan and cover with water. Season liberally with salt, place over a high heat to bring up to the boil, then reduce the heat to a gentle simmer. Cook the potatoes for around 15 minutes or until they are just cooked through. Once cooked, carefully remove the potatoes from the pan with a slotted spoon and place them on a rack to air dry.
Step 3
Place a large non-stick roasting tray in the oven for 5-10 minutes to heat up.
Step 4
Remove the roasting tin from the oven, pour in the oil then carefully add the potatoes to the hot oil. Put them in the oven to roast for 15 minutes. Remove from the oven, turn the potatoes and roll them in the oil, then return to the oven for another 15 minutes.
Step 5
Next flatten each garlic clove with the back of a knife and add the garlic to the roasting tin along with rosemary. Toss the potatoes well, add a little more seasoning and cook for a final 10-15 minutes or until they are golden brown and crispy.
Step 6
Remove from the oven and serve immediately.
