Celebrity chef James Martin has revealed what he calls his 'best' and 'foolproof' method for creating the ultimate crispy roast potatoes, promising perfect results 'every time'. With Christmas fast approaching, this simple guide requiring just three ingredients could be the key to elevating your festive feast or Sunday roast.
The Ultimate Three-Ingredient Spud
James Martin's remarkably straightforward recipe is designed for consistency and ease. The celebrated TV chef and presenter states that the method requires less than 30 minutes of preparation, with a total cooking time of between 30 minutes to an hour. This recipe is designed to serve six to eight people, but can be easily scaled up or down depending on the number of guests.
The shopping list is refreshingly simple. You will need 10 large King Edward potatoes, 50g of lard, dripping, or vegetable oil, and two pinches of salt. The choice of fat is flexible, allowing cooks to use their preferred option or what they have to hand.
A Six-Step Guide to Perfection
Martin's recipe, shared with the Express and the BBC, breaks down into six easy-to-follow steps. First, peel the potatoes and chop them into large chunks. While you are doing this, preheat your oven to 200C/180C Fan/Gas 6.
The second step involves parboiling the potatoes. Place them in a large pan of boiling water and simmer for approximately 4 to 5 minutes. The goal is to soften the outside of the potatoes without cooking them through.
Next, drain the potatoes thoroughly in a colander. Here comes a crucial tip for achieving that sought-after crispy exterior: give the colander a brief shake. This action roughens up the edges of the potatoes, creating more surface area that will become deliciously crisp during roasting.
The Final Crispy Touches
For the fourth step, take a deep, flameproof roasting tray and melt your chosen fat—lard, dripping, or oil—on a high heat. Once hot, carefully add the potatoes and fry them on each side until they just begin to turn brown.
Sprinkle the two pinches of salt over the potatoes as the fifth step, then transfer the entire tray into the preheated oven. Roast for 30 minutes or until the potatoes start to take on a golden colour.
The sixth and final step is to turn the potatoes over and return them to the oven for a further 20 to 30 minutes. They are ready when they are a deep, golden brown and perfectly crisp.
For those wanting to add an extra flavour dimension, Martin suggests an optional pro tip: add a few whole garlic cloves, or sprigs of fresh thyme or rosemary to the roasting tin before it goes into the oven. This simple addition will infuse the potatoes with aromatic flavours, making an already superb side dish even more impressive.
