Tuesday 18 December 2012


Roast potatoes are the tastiest accompaniment to any roast. There is no secret to making them; just a simple straightforward method of parboiling and roasting.

The only trick up my sleeve is light soy sauce to give it an umami boost. This simple addition takes it a notch up the tastiness scale. The flavour is undistinguishable but is enough to make a difference to the taste. Herbs or garlic may be strewn amongst the potatoes for added flavour. 

I like it very tasty, crisp on the outside and fluffy inside. If not, I'll just eat french fries. To achieve this, the parboiled potatoes are given a shake to roughen the surfaces before being tossed in hot oil, preferably hot goose fat. A crumbly crust is formed on baking, sealing all the moisture in. The flavours become more intense after roasting. If you are a carb fan, I'd say double this recipe. 


(for 4-6 servings)

1 kg. floury potatoes such as Maris Piper or King Edward
1 tsp. salt
2 tbsps. light soy sauce
1/2 c. goose fat (available in jars), cooking oil or whatever fat you prefer
a few sprigs of herbs and/or halved garlic cloves (optional)


Pre-heat the oven to 400° F/200° C. 

Peel the potatoes and cut into large chunks. Put them in a pot and cover with water. Add the salt and soy sauce and bring to a boil. Simmer for 5 minutes.

While the potatoes are simmering, put the oil in a large roasting pan. Put the pan in the oven.

Drain the water out then put the potatoes back in the pot. Put a lid on and give it a shake. This will roughen the outer layer of the potato pieces and give it a crust when roasted.

Add this to the hot oil in the roasting pan. Stir to coat every piece with oil then spread in a single layer. Scatter the herbs and garlic  on top if using.

Roast for about 40 minutes or until browned and crisped, turning halfway through the cooking time. Transfer to a serving dish and serve.

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