How to cook roast potatoes

Ingredients

  • However many Maris Piper or King Edward (preferred) potatoes you want to eat
  • Quarter tsp bicarbonate of soda
  • 8 tbps fat or oil - NOT olive oil
  • 3 cloves of garlic
  • Some rosemary

Times

  • 10 min boil
  • As long as you can to dry, at least 5 mins
  • 1:15 hour roast

Notes

  • Use a steel roasting pan. Aluminium's too conductive for this, and ceramic doesn't get the same crust.

Method

  1. Oven on - fan 200.
  2. Chop the rosemary up pretty fine.
  3. Put the fat/oil in a wee frying pan.
  4. Crush the garlic into the oil and add the rosemary too.
  5. Fry the garlic/rosemary gently until the garlic goes brown.
  6. Strain the oil into something. Keep the garlic/rosemary.
  7. Peel those potatoes and chunk them into a size you like. They'll shrink a bit.
  8. Get a big pot boiling.
  9. Throw the potatoes and bicarb in. Salt heavily. Boil for 10 mins.
  10. Drain, and bang them around to mess up the exteriors. Let 'em sit and dry out on a towel.
  11. Put the potatoes and fat into a big bowl.
  12. Stir it all around till you get a kind of oily mashed potato thing going on on the outside of the potatoes.
  13. Chuck the potatoes in a tray and roast for an hour and 15 mins. Flip them every 15 mins.
  14. Serve, with the garlic/rosemary sprinkled on top.

Credits

This is the Kenji method from Serious Eats.

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