Roast potatoes can be transformed to be 'crispy on a whole new level' with a simple coating of seasoned rice flour, according to chef and potato expert Poppy O'Toole. Known as the Potato Queen, O'Toole has shared her 'expert level' roastie recipe, which promises to be the best you'll ever try.
The secret to extra crunch
Writing on her blog, O'Toole said: "These aren’t your casual Sunday spuds or your midweek 'that’ll do' potatoes because these are special-occasion roasties, the kind you make when you want to seriously impress." She added: "Yes, they take more time and more effort, but every golden, crispy, beef-fat-coated bite is 100% worth it."
Her 'secret weapon' for 'next-level crispiness' is a simple coating of seasoned rice flour. Sprinkling this on the potatoes after they've steam-dried makes them crunchy and flavourful every time.
Roast potato recipe
Ingredients:
- Four to six large Maris Piper potatoes, peeled and sliced into equal chunks
- One chicken or vegetable stock cube
- A few sprigs of thyme and rosemary
- 1/2 brown onion
- 1/2 bulb garlic
- 100g beef fat/dripping
- Two tbsp rice flour
- Tsp garlic granules
- Tsp onion granules
- Salt
Method:
Put all of the potatoes into a large pot of cold water. Heavily season with salt and add in the stock pot, fresh garlic and onion, thyme and rosemary. Place on the hob on a high heat and bring to a boil, then cook for 10-15 minutes until tender.
Meanwhile, preheat the oven to 200ºc fan/220ºc/400ºf. When the potatoes are soft, remove the garlic, onion and herbs. Drain into a colander and place it back over the pan, then top with a clean tea towel and leave to steam dry for 10-15 minutes. Place the beef fat onto a baking tray and put into the oven for 10-15 minutes while the potatoes are steaming.
Grab a wire rack and carefully lay out the potatoes in a single layer. Mix together the rice flour, garlic granules, onion granules and a big pinch of salt. Use a sieve to shake a thin layer of the rice flour mix over the potatoes, turning them over to get all sides. Carefully place all of the potatoes into the hot beef fat and turn them over to coat.
Roast for 30 minutes, then give the tray a shake and turn the potatoes. Continue to roast for another 30 minutes until golden brown and crunchy.
