A perfectly golden, gloriously crunchy roast potato is one of life's simple pleasures, and arguably the best part of a traditional Sunday roast. Achieving a wonderfully fluffy interior with an irresistibly crisp outer shell is the hallmark of the ultimate roast potato.
Many roast potato recipes claiming to be the best involve lengthy lists of ingredients such as baking soda, flour, semolina, garlic, and various herbs. However, celebrity chef James Martin strips things back to basics, relying on just three ingredients for his "foolproof recipe" to make "the best roast potatoes" that are "perfectly crispy every time."
The Secret Ingredients
While most home cooks reach for Maris Piper potatoes, James Martin recommends the King Edward variety. He finishes them with a coating of sea salt and either lard, dripping, or vegetable oil.
Ingredients
- 10 large King Edward potatoes, peeled and cut into large chunks
- 50g of lard, dripping, or vegetable oil
- Two pinches of sea salt
Method
Begin by preheating the oven to 200C (180C Fan/Gas 6). Place the prepared potatoes into a large pan of salted boiling water and simmer for four to five minutes, or until the outer layer starts to soften. Parboiling loosens the potato's outer surface, helping to develop a fluffier centre and a crispier crust. Ensure the water does not reach a rolling boil, otherwise the potatoes risk breaking apart.
Once done, drain the potatoes thoroughly and give them a vigorous shake in the colander or pan to rough up the edges. This roughening increases the surface area, producing extra crispy, golden edges.
Next, heat the lard, dripping, or oil in a deep flameproof roasting tray over high heat and fry the potatoes on each side until they start to turn golden. If you wish to add extra flavour, James suggests adding a few whole garlic cloves and fresh sprigs of thyme or rosemary at this stage.
Season the potatoes with salt and roast them in the oven for 30 minutes, or until they begin to develop colour. Then, flip the potatoes over and roast for another 20 to 30 minutes, or until golden-brown and crisp.
