For many across the UK, the Sunday roast is a sacred weekly ritual. While debates rage over Yorkshire puddings and gravy, there's near-universal agreement on one cornerstone: the roast potato must be perfect. The ideal specimen boasts a shatteringly crisp, golden exterior giving way to a cloud-like, fluffy interior. Achieving this culinary nirvana, however, can often feel like a game of chance, with results veering towards the soggy or the burnt.
The Foundation: Choosing the Right Potato
According to acclaimed chef Liam Dillon, the journey to potato perfection begins long before the oven is switched on. The first and most critical step is selecting the correct variety. Dillon states unequivocally that for that ideal textural contrast, only the Maris Piper potato will do. This floury British favourite is renowned for its ability to deliver both a fluffy centre and a robust shell that crisps up beautifully.
The "Cheat Code" to a Fluffy Interior
The chef's next piece of advice revolves around the parboiling stage, and it involves going further than you might feel comfortable. Chop your potatoes into large chunks and boil them in well-salted water for 12 to 15 minutes. The key indicator is that they should be starting to fall apart at the edges. "This is the cheat code," explains Dillon, "that will make those insides fluffy, creating fluffy edges that will crisp up in the oven."
Once drained, let the potatoes steam dry thoroughly in the colander. Then, the crucial move: give the pan a vigorous shake. This roughs up the surfaces, creating those all-important jagged edges and fragments which transform into the crispiest bits during roasting.
The Roasting Ritual for Maximum Crisp
For the roasting itself, Dillon recommends melting unsalted butter in your tray before ensuring each potato chunk is thoroughly coated. Arrange them in the tray alongside whole sprigs of fresh herbs like rosemary, sage, and thyme. Keeping the herbs intact allows their aromatic essence to infuse the butter without burning.
Roast at 190C for 30 to 40 minutes, but don't just set a timer and walk away. The final, non-negotiable step is frequent turning. "Turn them like you mean it and don't let them dry out," the chef advises. This constant basting and rotation ensures every millimetre achieves a glorious, savoury crisp. "Every rotation into the butter is a step closer to potato nirvana," says Dillon, promising a result that is crisped on all sides yet remains moist and fluffy within.
By following these simple yet specific steps—choosing Maris Pipers, parboiling aggressively, and basting diligently—home cooks can banish disappointing, limp roasties for good. The path to a truly legendary Sunday dinner side dish is now clearly mapped out.
