Celebrity chef James Martin has unveiled what he calls his 'best' roast potato recipe, promising a 'foolproof' method for achieving perfectly crispy spuds every single time. With Christmas on the horizon, this simple guide could be the key to elevating your festive feast.
The Ultimate Three-Ingredient Method
In a welcome move for home cooks, Martin's celebrated recipe requires just three basic components. You will need 10 large King Edward potatoes, 50g of lard, dripping, or vegetable oil, and two pinches of salt. This minimalist approach proves that creating the perfect roast potato doesn't require a pantry full of exotic ingredients.
A Six-Step Guide to Perfection
Martin's method, shared with the BBC and the Express, is broken down into six straightforward steps. First, peel and chop the potatoes into large chunks while preheating your oven to 200C/180C Fan/Gas 6.
The second step involves parboiling the potatoes. Martin advises simmering them in a large pan of boiling water for 4-5 minutes, just until the exteriors begin to soften.
For the crucial crispy edges, the third step is to drain the potatoes thoroughly in a colander and give them a vigorous shake. This roughens up the surfaces, which is essential for achieving that golden, crunchy exterior.
Next, melt your chosen fat in a deep, flameproof roasting tray on a high heat. Carefully add the potatoes and fry them on each side until they just begin to brown.
Sprinkle the potatoes with salt and transfer the tray to the preheated oven. Roast for 30 minutes or until they start to colour nicely.
The final step is to turn the potatoes and return them to the oven for a further 20 to 30 minutes, until they are uniformly golden brown and irresistibly crisp.
Pro Tips for Extra Flavour
For those looking to add an extra dimension to their potatoes, Martin suggests a simple upgrade. Adding a few whole garlic cloves, along with sprigs of fresh thyme or rosemary to the roasting tin, will infuse the potatoes with aromatic flavour as they cook.
With a total prep time of under 30 minutes and a cooking time ranging from 30 minutes to an hour, this recipe is designed for reliability. It serves six to eight people but can be easily scaled to accommodate any size gathering, making it the ideal, stress-free side dish for any Sunday roast or Christmas dinner centrepiece.
