Forget everything you thought you knew about making roast potatoes – chef Jack Stein, director of Rick Stein Restaurants, is here to revolutionize your Sunday roast game. He’s sharing his secret for achieving the ultimate crispy, golden perfection, and it’s surprisingly simple.
The secret ingredient? Potato peelings!
That’s right, don’t throw them away! Those seemingly discarded bits of skin are packed with flavor. Simply add them to the boiling water along with your potatoes. This technique not only adds depth to the flavor but also ensures you’re not wasting any of that precious potato goodness.
Here’s how to achieve restaurant-quality roast potatoes in just one hour:
1.
Boiling:
Start by filling a pot with plenty of salted water and bring it to a rolling boil. Then, add your potatoes and potato peelings. Boil for 15-20 minutes, ensuring the potatoes are tender but not falling apart.2.
Roasting:
While the potatoes are boiling, preheat your oven to 400°F (200°C). Once the potatoes are cooked, gently drain them and transfer them to a roasting pan. Pour in your vegetable oil, making sure to coat the potatoes thoroughly.3.
Crispy Perfection:
Roast the potatoes for about an hour, turning them every 20 minutes to ensure even browning and maximum crispiness. Just before serving, add a drizzle of duck fat and black pepper for an extra layer of flavor and richness. The duck fat will give a beautiful sheen and a slightly more decadent taste without overpowering the vegetable oil, which burns at a higher heat for ultimate crunch.Bonus Tip:
Make your potatoes last even longer by storing them in a bucket with soil on top. This technique, known as ‘clamping,’ is an old trick for insulating vegetables and can be used for other root vegetables like beetroot and carrots. Simply place the bucket in a dry area, like a shed.With this simple, delicious recipe, your roast potatoes will be the envy of the table. So ditch the soggy, bland potatoes and try this chef-approved method for perfect results every time!
