Adding a tablespoon of flour before roasting is the key step to achieving fluffy and crispy roast potatoes, according to a recipe from award-winning Fairfields Farm, which grows its own potatoes on its family-run farm in Essex.
The recipe, which is adaptable to the number of people being cooked for, requires cooks to follow seven steps. However, one specific step is essential to ensure the fluffiest potatoes.
Ingredients and method for perfect roast potatoes
The ingredients include as many potatoes as needed, plus a few more; enough oil for a 2mm layer across the roasting tin; a tablespoon of flour; fresh and dried rosemary; and sea salt. Olive oil or vegetable oil is preferred to keep it veggie, though goose or duck fat can be used.
To begin, preheat the oven to 200°C and place a roasting tin in the oven large enough that all the potatoes will touch the base. Peel and cut white potatoes in half if small, or in quarters or sixths if large. Put a cold pan of water on the hob with a liberal sprinkle of salt, add the potatoes, and set the heat to its highest setting. At this stage, add the oil to the hot roasting tin.
The essential step for fluffy edges
Wait until the water boils, then turn down the heat and simmer the potatoes for another minute. Drain the potatoes, sprinkle with the flour, and give them a good shake. This is the step that must be done, as the edges of the potatoes should fluff up so they absorb the oil.
Carefully add the potatoes to the hot oil and sprinkle with dried rosemary. Roast for 15 minutes, then turn and roast for another 15 minutes. Turn again, sprinkle with fresh rosemary, and return to the oven for a further 15 minutes. If they look good after this, they are done. Serve with sea salt and the rest of the dinner.
