James Martin shares the 'best roast potatoes' recipe for the perfect crunch
Roast potatoes can make or break a roast dinner depending on how well they turn out but celebrity chef James Martin has the winning formula to help you achieve perfection every time.
Some might say the roast potato is the jewel in the crown of the Sunday roast but they can be notoriously difficult to get just right. No one wants a roastie that is too soft or soggy or one that is burnt to a crisp either for that matter. And heaven forbid they are hard in the middle!
With Christmas around the corner, it's worth practising your technique in the run up to the big day so you can wow your guests with incredible roast potatoes alongside your turkey and veg and have some delicious culinary rewards along the way.
The perfect roast potato (Getty Images/iStockphoto)TV chef and presenter James Martin has nailed the method for the perfect roast potato so you can get it right every time.
As seen on James Martin's Saturday Kitchen series, here's what you'll need:
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- 10 large King Edward potatoes, peeled, cut into large chunks
- 50g/1¾oz lard, dripping or vegetable oil
- 2 pinches sea salt
This is how to make the perfect roast potatoes:
Preheat the oven to 200C/180C Fan/Gas 6 and simmer the potatoes in a large pan of boiling, salted water for 4-5 minutes or until the edges of them start to soften.
Next, drain the potatoes and give them a shake around the pan or colander so the edges roughen up - this is what helps crisp them up. Melt the lard in a deep flameproof roasting tray and fry the potatoes until they start to colour.
Season the spuds with salt and roast for about 30 minutes or until they start to turn golden. Turn them after this time and return to the oven for a further 20-30 minutes or until they reach the perfect golden brown - and that's it.
James says if you want to add more flavour, you could pop some garlic cloves and / or some sprigs of thyme or rosemary to the tray before they go in the oven.
If you're looking for some more cooking inspiration for get-togethers and Christmas celebrations, why not try Tom Kerridge’s 'low-effort' mini pork sausage rolls?
The top telly chef reckons they are so intensely flavoured they don't need dip thanks to his recipe. The mini pork sausage rolls are made with #nduja - a spicy, spreadable pork salami - and pickled onions which when combined give these little delights a real kick and taste so intense they can be enjoyed simply on their own, with no other condiments.
Will you try James’ method for the perfect roasties? Let us know below.
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