If you have been tasked with preparing the roast potatoes this festive season, celebrity chef Delia Smith offers a foolproof five-step method to ensure they are a hit. Her recipe calls for 225g of potatoes per person, preferably Desirée variety, along with 50g of dripping or lard and a sprinkle of salt.
Begin by placing a roasting tray with fat on the top shelf of a preheated oven at 200°C. Peel the potatoes thinly, keeping small ones whole and halving larger ones for uniform size. Steam them over boiling water for 10 minutes, seasoning with salt, until the outer edge becomes fluffy when tested with a skewer.
The crucial step involves draining the potatoes, then placing a lid on the saucepan and shaking vigorously to roughen the edges. This creates a floury surface for extra crunch. Carefully remove the hot tray from the oven and place it on a medium heat hob, then lower the potatoes into the sizzling fat, rolling them to coat evenly.
Roast on the top shelf for about 50 minutes until golden brown, without needing to flip them. Season with salt immediately after cooking to maintain crunchiness, or keep warm in the switched-off oven until serving.
