How to make roast potatoes that are both crispy and fluffy
Roast potatoes should be crispy on the outside and fluffy on the inside. They are an indispensable accompaniment to your Sunday lunch and Christmas dinner, whether you plump for roast chicken, tender roast beef, or a springtime roast lamb. We think they're pretty good any day of the week, though.
Is it necessary to parboil potatoes before roasting?
It is necessary to parboil your potatoes before you roast them in the oven, especially if you're using big Maris Pipers and want a fluffy middle and crispy outside. The parboil step helps to soften the outer layer, which then makes the oil stick to it better when you roast them, ensuring crispy outside and soft middles. Plus, that way you can rest assured you won't have any undercooked potatoes lurking around. You only need to parboil potatoes for about five minutes before roasting them in the oven, so it doesn't add too much time.
How do you get crispy roast potatoes?
Crispy roast potatoes are the ultimate goal and it can be achieved if you follow the right steps. Firstly, parboiling them, as mentioned above. The next thing is to preheat your oil and baking sheet before adding your potatoes. This helps everything start cooking as soon as it goes in the oven and means crispy potatoes at the end. Tossing the potatoes every 10-15 minutes too will ensure every surface gets nice and crisp along the way.
How to make crispy roast potatoes
Yield
Serves 6
Ingredients
Ingredients
Method
Step 1
Heat the oven to 200ºC (gas mark 6). Bring a large saucepan of water to the boil and add the potatoes. Parboil for 5 minutes and then drain.
Step 2
Place the oil in a large roasting tin and warm the tin briefly in the oven. Add the potatoes, garlic and rosemary and season well with plenty of sea salt and freshly ground black peppercorns.
Step 3
Roast for about 35 minutes, turning occasionally, until golden. Remove the garlic cloves before serving if desired.
