The highlight of a Sunday dinner is undoubtedly the perfectly crispy roast potato, but it is a letdown when they emerge from the oven soggy or oily. Potatoes are naturally moist, so they can steam rather than roast, resulting in soft, limp roasties that lack the desired crunch. However, there is a straightforward method to achieve golden roast potatoes with a caramelised crust: shaking the potatoes.
How to Prepare the Potatoes
Start by washing and peeling the potatoes, then cut them into equal-sized pieces to ensure even cooking. Next, put them in a pot, cover them with salted water, and let them boil for 20 minutes or until they are fork-tender. Boiling the potatoes before roasting is crucial, as it softens the exterior, resulting in a crispier texture when roasted in the oven.
The Shaking Step
Once the potatoes are prepped, drain them using a colander, give them a gentle shake to rough up their edges, and let them rest for about 10 minutes, according to BBC Good Food. BBC Good Food says the shaking process creates more edges on the potatoes, which will crisp up nicely during cooking. Allowing them to rest helps dry them out, preventing steam production.
Roasting for the Perfect Finish
While the potatoes take their break, add some oil to a baking tray and pop it into a preheated oven to let the oil get piping hot. You can also add goose fat into the mix here. This step ensures that the potatoes start sizzling as soon as they hit the tray, keeping them from soaking up too much oil and turning greasy.
Next, pull out the hot tray, spread out the potatoes, and let them roast for about 25 to 35 minutes. Be sure to flip them around the 20-minute mark. The potatoes emerge from the oven crispy, golden, and perfectly crunchy. You can finish them off with pepper, fresh herbs, or butter.
