Chef Jack Stein’s Secret to Crispy Roast Potatoes: A Simple Recipe for Sunday Roast Perfection

Roast potatoes are a beloved staple of any Sunday roast, but achieving that perfect crispy crust can be a culinary challenge. While some recipes boast a long list of ingredients, Chef Jack Stein offers a simpler approach that prioritizes flavor and texture.

Sharing his expertise on the Rick Stein YouTube channel, Jack emphasizes that the secret lies in a few key steps. He begins by peeling the potatoes, but instead of discarding the peelings, he adds them to the boiling water. This simple act infuses the potatoes with a rich, earthy flavor.

Jack’s recipe calls for Maris Piper potatoes, chopped into equal sizes to ensure even cooking. He stresses the importance of adding the potatoes to boiling water, rather than cold, for a crispier exterior. The water should be generously salted and the potatoes should simmer for 15 to 20 minutes.

Next, the potatoes are drained – carefully, without shaking or jiggling to preserve the delicate crust. A preheated roasting tray is generously drizzled with vegetable oil and placed back in the oven to heat up. Once the oil is piping hot, the potatoes are carefully added and tossed in the oil. Jack recommends turning the potatoes every 20 minutes to ensure a golden-brown crust on all sides.

For an extra touch of flavor, Jack suggests drizzling some duck fat over the potatoes just before serving, adding a rich and savory note. Season with black pepper and enjoy your perfectly crispy roast potatoes, a testament to Chef Jack Stein’s simple yet effective recipe.

Jack Stein’s Roast Potato Recipe

Ingredients:

* 1kg Maris Piper Potatoes
* Vegetable Oil, for cooking
* Duck Fat, to season
* Salt and Pepper

Method:

1. Peel the potatoes and chop them into equal sizes.
2. Place the potatoes and the peelings into a large saucepan of boiling water.
3. Season the water with generous salt.
4. Boil the potatoes for 15 to 20 minutes.
5. Gently drain the potatoes, taking care not to shake or jiggle them.
6. Preheat a roasting tray in the oven.
7. Remove the tray and drizzle with vegetable oil. Return to the oven and allow the oil to heat up.
8. Add the potatoes to the hot tray and toss in the oil.
9. Cook for one hour, turning the potatoes every 20 minutes.
10. Just before serving, drizzle duck fat over the potatoes and season with black pepper.

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