Crispy. Fluffy. Creamy. Roast potatoes are so many things all at once, but nailing that holy trinity has had the internet at odds since day dot. What potato? Which fat? The test kitchen was calling, and I answered.
WATCH THIS RECIPE
Marion’s Ultimate Roast Potatoes
PREP TIME
15 minutes
COOK TIME
1 hour
SERVES
4
Ingredients
1kg (2 lb 3 oz) Dutch Cream (or Yukon Gold) potatoes, peeled, cut into 5cm (2 inch) chunks
80g (3 oz) lard
2 tsp sea salt
2 tbsp finely chopped fresh rosemary sprigs
Steps
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Preheat the oven to 200°C (390°F). Place a large baking tray in the oven to heat up.
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Bring a large saucepan of water to the boil over medium-high heat as you prepare the potatoes.
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Add the potatoes to the boiling water and cook for 10–15 minutes, or until tender. (A knife should pierce through the potatoes and they should feel soft, but not so soft that they fall apart.) Drain the potatoes in a colander. Leave them to steam and dry out for around 15 minutes, then give them a good rough up and shake so the surface of the potatoes is all craggly and textured.
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Remove your preheated tray from the oven and add the lard to the tray. It should start to melt. Next, add the potatoes to the tray and sprinkle over the sea salt. Use a large spoon to carefully turn the potatoes over in the melted lard and the salt until they are all evenly coated. Spread the greased and salted potatoes out on the tray, then pop in the hot oven.
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Roast the potatoes for 50 minutes, or until golden and crispy. Transfer to a serving bowl, sprinkle over the rosemary, then revel in the roasted potato glory.
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mmmmmmmmm wow
the taste and smell was awesome
A Genuine Cook
Love the recipes, they work! Marion is a genuine cook, she actually makes the food she demonstrates and enjoys eating it. That’s why it looks and tastes great.
Amazing
I made these potatoes for a dinner party to accompany steak and vegetables. It was absolutely amazing. So crispy on the outside and fluffy on the inside. Flavor was amazing. I Got rave reviews. My brother in law even suggested we call these precious potatoes.This will be my roasted potato recipe for I’m here on out. Thanks Marion!