Imported from Instagram

Crispy Roast Potatoes

Name: Crispy Roast Potatoes
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: British
Ingredients: 1 kg Maris Piper potatoes (Cut into equal chunks, about one-quarter of a large potato each.); 0.25 tsp Baking soda; 125 g Beef dripping, duck fat, butter, or vegetable oil (Choose one of the listed fats.); 5 Garlic (Cloves.); 3 Rosemary (Sprigs; listed together with thyme as 3 sprigs total.); Thyme (Sprigs; the source says “3 sprigs rosemary and thyme” without specifying how many of each.); Salt (A big pinch to taste, plus a generous pinch to finish; the source gives no measured amount.); Hot water (Enough to cover the potatoes for par-boiling.)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Roast potatoes with crisp, golden edges and fluffy centers, cooked in hot fat with garlic and fresh herbs. A comforting side for an autumn or winter roast dinner.

6 servings105 minBritish

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Ingredients

1 kg Maris Piper potatoes (Cut into equal chunks, about one-quarter of a large potato each.)
0.25 tsp Baking soda
125 g Beef dripping, duck fat, butter, or vegetable oil (Choose one of the listed fats.)
5 Garlic (Cloves.)
3 Rosemary (Sprigs; listed together with thyme as 3 sprigs total.)
Thyme (Sprigs; the source says “3 sprigs rosemary and thyme” without specifying how many of each.)
Salt (A big pinch to taste, plus a generous pinch to finish; the source gives no measured amount.)
Hot water (Enough to cover the potatoes for par-boiling.)

Steps

1
Cut the potatoes into equal chunks, about one-quarter of a large potato each.
2
Put the potato chunks in a large saucepan, cover with hot water, and add the baking soda.
3
Par-boil the potatoes for 15 minutes.
4
Preheat the oven to 180°C (350°F).
5
Drain the potatoes and return them to the saucepan. Shake the pan vigorously until the potato surfaces are rough and craggy.
6
Put your chosen fat in a large baking tray and heat it in the oven for about 10 minutes, until hot enough to make a potato sizzle and bubble when added.
7
Test the fat with one potato. If it does not sizzle, remove the tray and return the fat to the oven for about 5 minutes, then test again.
8
Add the potatoes to the hot fat and turn them to coat each side.
9
Add the garlic, rosemary, thyme, and a big pinch of salt to the tray.
10
Roast for 30 minutes.
11
Remove the tray and turn the potatoes over.
12
Return to the oven and roast for another 30 minutes, until golden and crispy.
13
If needed, flip the potatoes and roast for another 5–10 minutes until they reach the desired crispness.
14
Add a generous pinch of salt to taste and serve.

Notes

The source offers beef dripping, duck fat, butter, or vegetable oil as alternatives; use one. The original text contains a typo (“5 dish minutes”) in the conditional heating instruction, interpreted as 5 minutes. Exact quantities for the rosemary-versus-thyme split are not specified.