How to cook the perfect roast potatoes
As an Irish person, potatoes are one of the key ingredients on the Christmas table with at least 4 different types on the go. From traditional mash to the ‘fancy’ croquettes we love the old potato, but the true stars of the show have to be the roast potatoes.
I've come up with my top tips to make sure you get them right every time, so they’re fluffy on the inside and crispy on the outside.
Pick your potatoes carefully unfortunately, it's not the case that any potato will do. Maris Pipers are the top pick in our opinion. Their golden skin and fluffy, floury centre make them perfect for roasties.
Parboiling is key. Place your peeled spuds in cold water and bring them up to the boil, this should take between 8-10 minutes.
Shake shake shake...shake those potatoes. Once you've drained your spuds, give them a good old shake in the colander to rough up the edges.
Once you've shaken your potatoes to the point of return sprinkle them with flour, this acts like salt and dries them out, ready to get crispy.
Heat up your tray with goose fat for the best results. Once it's hot, dip your potatoes in, making sure to cover all sides with the goose fat, to ensure an even crisp.
If you follow these top tips, you are sure to have the best roast potatoes this Christmas! If you have any great tips, let us know in the comments below.
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