Tom Kerridge's Best Roast Potatoes
These are classic crunchy roasties with garlic and rosemary to add flavour and colour. They make a perfect accompaniment for our crispy pork belly with apple and cider sauce.
Ingredients
Method
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 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.
Tom's Tips:
To ensure an even cook, it’s important to poach the potatoes before roasting. Be sure to flatten the garlic cloves before adding to the oil to help the flavour disperse. And make sure the oil is hot before you add your potatoes - this is the key to a good crunchy-on-the-outside, soft-on-the-inside roast spud.
