Dom’s crispy roast potatoes
Roast potatoes are a hit at any time of the year but at Christmas they come into their own – gracing everything from canape plates to side dishes and of course, the main event itself.
Whilst they’re easy to master, there are a few tricks that can really elevate your roasties – from par boiling to a pre-bake shake and of course, selecting a good quality oil with a high smoke point. Here, potato afficionado Dom in the Kitchen shares his top three tips for amazing results every time with a little help from our Mellow Yellow cold pressed rapeseed oil.
Method
-
1
Preheat the oven to 220C/200C fan
-
2
Peel the potatoes and cut them into large pieces. Par-boil them for at least 6 minutes until they begin to tender, then drain and allow them to stand with the lid off for a moment before placing the lid back on and vigorously shaking. Lay them out onto a wire rack to cool down by half.
-
3
Drizzle the oil into a roasting tin and place it into the oven for 10 mins.
-
4
Carefully tip the potatoes into the oil, season generously with salt then roast for at least 45 mins, turning halfway through. They should be darkly golden and crispy.
Ingredients
-
1 bag Maris Piper Potatoes
-
Good glug of Mellow Yellow Cold Pressed Rapeseed Oil
-
Salt
