If folk tell you the only way to get really crispy really fluffy roasties is to use goose fat then they are talking pish. This recipe works first time, and every time. The secret is to follow it “roughly” and always use Maris Piper potatoes – you just won’t get as good results with other varieties.
Wot u need
five medium Maris Piper potatoes
Wot u do
Cut each potato into three pieces each about 4cms square-ish. Boil on a high rolling boil for 10 mins (use boiling water before adding spuds.) Drain and shake the life out the spuds in the pan till the outer edge gets all textured – a two minute shake works.
Heat oven to 180 degrees c. In a medium pan add around 5 tbsp olive oil and a 75g piece of butter and get hot in oven. Remove and add spuds. There should be sufficient room around each spud. Coat with oil and butter mix. Cook in middle shelf for 20 mins, take out and turn with a spoon. Do this once more at 40 mins. Bake for 60 mins total.
Top tip: chuck in unpeeled garlic cloves in oven if you’re feeling fancy.