For many, the highlight of a Sunday roast is the humble roast potato – golden, crunchy on the outside and fluffy within. While countless recipes call for an array of extras like baking soda, flour, semolina and herbs, chef James Martin has stripped the dish back to just three essential ingredients.
The television chef recommends using King Edward potatoes, finished with sea salt and either lard, dripping or vegetable oil. His "foolproof recipe" is said to produce "the best roast potatoes" that are "perfectly crispy every time".
To begin, preheat the oven to 200C (180C fan/Gas 6). Place the prepared potatoes in a large pan of salted boiling water and simmer for four to five minutes, until the outer layer begins to soften. This parboiling step helps create a fluffier centre and crisper crust, but the water should not reach a rolling boil to avoid the potatoes breaking apart.
Once drained, give the potatoes a vigorous shake in the colander to roughen the edges, increasing the surface area for extra crispiness. Then heat the chosen fat in a deep flameproof roasting tray over a high heat, and fry the potatoes on each side until they start to turn golden.
Season with salt and roast for 30 minutes until colour develops. Flip and return to the oven for a further 20 to 30 minutes, until golden-brown and crisp. For those wanting more flavour, James suggests adding whole garlic cloves and fresh thyme or rosemary at the frying stage.
