We love our Sunday roasts at the Scarlet. Though opinion is divided on which meat or vegetarian speciality should grace the plate we are agreed on one thing: you need a perfectly crisp outside, soft inside, melt in the mouth roast potato. Though a simple culinary item, we wanted to share Tom’s perfect roast potato recipe.
- Cut the potatoes into a suitable size and run under cold water for a few minutes to remove some starch.
- Place in a large pan of water and bring to a simmer.
- Cook the potatoes until they are starting to break down around the edges, be careful not to overcook them! Drain into a colander.
- You’ll need roasting tin large enough to comfortably hold the potatoes without them being too close together. If it is too small the potatoes will produce too much steam and will not crisp up properly.
- Place about 1cm depth of olive oil (or duck fat) into the roasting pan and place in the oven at 200 degrees c until very hot (about 10 minutes)
- Meanwhile shake the potatoes in the colander to rough up the edges, but make sure they don’t break down.
- Take the roasting pan out of the oven and carefully put in the potatoes. Move them around a little to coat in the fat and place bake into the oven.
- Cook for about 40 minutes to an hour. It is important to turn the potatoes 3 or 4 times during the cooking time to ensure the colour evenly.
- When cooked, place on to kitchen paper briefly to drain off excess fat, and season. I season with two types of salt, table salt to coat the potatoes and sea salt flakes for the texture and extra bursts of flavour.
- Serve with your favourite trimmings.
You will need:
- 12 medium floury potatoes, peeled (I find Maris Pipers work well and are easily available)
- Olive oil (not extra virgin) or for real indulgence (and if no vegetarians present) duck fat
- Table salt
- Cornish sea salt flakes