This method is designed to create a potato with a shatteringly crisp, glass-like crust and a perfectly fluffy, steaming interior. The technique is as important as the ingredients. Pay attention to the details; they are what make the difference.
Serves: 4 Prep time: 15 minutes Cook time: 1 hour 15 minutes
Ingredients
- 1.5kg King Edward Potatoes
- 4 tbsp Goose Fat (or a high-quality vegetable oil, like sunflower)
- 1 tsp Bicarbonate of Soda
- 2 tsp Fine Sea Salt (for the water)
- 4 unpeeled Garlic Cloves , lightly crushed
- 2 sprigs of woody Herbs , such as rosemary or thyme
- Flaky Sea Salt, for finishing
Method
- Preparation: Preheat your oven to 200°C (180°C Fan). Peel the potatoes and chop them into large, evenly-sized pieces. Aim for pieces about the size of a clementine; consistent size ensures they all cook at the same rate.
- The Parboil: Place the potatoes in a large saucepan, cover with cold water, and add the fine sea salt and the bicarbonate of soda . The bicarb is our secret weapon; its alkalinity breaks down the potato's surface, which is the key to a rough, craggy texture later on. Bring to a boil and cook for 12-15 minutes, until the edges are soft but the potato is still firm.
- Heat the Fat: While the potatoes are boiling, place the goose fat in a large, sturdy roasting tin and put it in the preheated oven. It needs to be shimmering hot when the potatoes go in.
-
Steam-Dry & Shake: Drain the potatoes thoroughly in a colander. Return the empty pan to the heat for a moment to drive off any moisture, then turn off the heat. Tip the drained potatoes back into the dry pan, put the lid on, and shake vigorously for 10 seconds.
- The Why: This action fluffs up the soft edges of the potatoes, creating a huge surface area for maximum crunch. Let them sit in the colander or pan for 5 minutes to steam-dry. Any excess moisture is the enemy of a crisp finish.
- The First Roast: Carefully remove the hot tin of fat from the oven. One by one, place each potato into the hot fat, turning it gently to coat. Ensure they are in a single layer with space between them. Roast for 30 minutes.
-
The Second Roast with Aromatics: After 40 minutes, remove the tin from the oven. The potatoes should be starting to turn golden. Turn each one over. Add the crushed garlic cloves and herb sprigs to the hot fat.
- The Why: Adding aromatics now infuses the fat and potatoes with flavour for the remainder of the cook, without any risk of them burning and turning bitter.
- Finish Roasting: Return the tin to the oven for a final 35-40 minutes, or until the potatoes are a deep golden-brown, audibly crisp, and cooked through.
- Serve: Remove the potatoes from the tin, leaving the garlic, herbs, and excess fat behind. Place them in a warm serving dish and immediately sprinkle generously with flaky sea salt.