RECIPE
Perfect roast potatoes
SERVES 4
• 1kg potatoes ( Maris Piper or King Edward work best )
• 4 tbsp rapeseed oil
• Maldon sea salt , to serve
Photo credit : David Loftus
Chris Bavin
1 . Put a roasting tin in the oven ( one big enough to take the potatoes in a single layer ) and heat the oven to 200C / 180C fan / gas 6 . 2 . Peel the potatoes and cut each one into four even-sized pieces , or two-three pieces if the potatoes are smaller . You want pieces that are roughly 5cm in size . Tip the potatoes into a large saucepan and pour in enough cold water to barely cover them . Add a pinch of salt , then wait for the water to boil . As soon as the water reaches a full rolling boil , lower the heat and simmer the potatoes , uncovered , reasonably vigorously for 4-5 mins . 3 . Meanwhile , remove the hot roasting tin from the oven and add enough rapeseed oil so that the bottom of the tin is covered . Heat in the oven for 5-10 mins so it ’ s hot . Drain the potatoes and shake well to fluff-up the outside . 4 . Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated in the oil . Spread them in a single layer , making sure they have plenty of room ( use two roasting tins if necessary ). 5 . Roast the potatoes for 15 mins , then take them out of the oven and turn them over . Roast for another 15 mins and turn them over again . Put them back in the oven for another 15-20 mins , or however long it takes to get them really golden and crisp . Season with Maldon sea salt and serve straight away .
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