The Secret to Perfect Crispy Roast Potatoes: Nicky Corbishley’s Recipe Revealed

## The Secret to Perfect Crispy Roast Potatoes: Nicky Corbishley’s Recipe Revealed

The humble roast potato – a cornerstone of any respectable roast dinner. But achieving that perfect balance of crispy exterior and fluffy interior is a culinary quest many embark on. Renowned food blogger, Nicky Corbishley, shares her foolproof method for achieving just that, making her recipe a top contender for the best roast potato technique.

On her blog, Kitchen Sanctuary, Nicky details her meticulous process, a process that has earned her a legion of fans who swear by her results. As one commenter, Jenny C, enthusiastically declared, “WOW. This actually works perfectly… the potatoes were the star of the show… absolutely spot on.”

So, what are Nicky’s secrets? It all comes down to a combination of careful preparation and precise cooking techniques. Nicky advocates for using floury potatoes, like Maris Piper or red-skinned Rooster, for their ability to absorb fat and achieve that ideal crispy texture. She also emphasizes the importance of par-boiling the potatoes until they are softened at the edges, a technique praised by many, including Nicholas Andrews, who commented, “I make the best roast potatoes ever and this is exactly what I do.”

Here’s a step-by-step breakdown of Nicky’s recipe for the perfect crispy roast potatoes, serving four people:

Prep Time:

10 minutes

Cooking Time:

50 minutes

Ingredients:

* 1kg floury potatoes (Maris Piper or red-skinned Rooster recommended)
* 120g lard or duck fat (use vegetable oil for a vegetarian version)
* 1tsp Maldon salt
* 1 tbsp fresh thyme leaves

Instructions:

1.

Preheat your oven:

Set your oven to 220C fan (425F).
2.

Prepare the potatoes:

Peel the potatoes and chop them into chunky pieces, roughly two inches in size.
3.

Par-boil:

Place the potatoes in a pan, cover with cold water, and bring to a boil. Reduce the heat and simmer for eight to nine minutes until softened around the edges.
4.

Heat the fat:

While the potatoes are simmering, place the lard or duck fat in a large roasting tin and heat in the oven for 10 minutes, until it’s shimmering hot.
5.

Roughen the edges:

Drain the potatoes and give them a vigorous shake in a colander to roughen up their edges, which will help them crisp up.
6.

Roast:

Carefully transfer the potatoes to the roasting tin using tongs, ensuring they are coated in the hot fat. Turn them over once to ensure even coating and then place the tin back in the oven.
7.

Cook and crisp:

Roast the potatoes for 30-35 minutes, turning them once or twice in the last 15 minutes of cooking to ensure they are evenly golden brown and crispy.
8.

Serve:

Remove the potatoes from the oven and serve generously sprinkled with Maldon salt and fresh thyme leaves.

Nicky’s method ensures that the potatoes are fluffy on the inside and irresistibly crispy on the outside. As one satisfied commenter aptly described, “I love par-boiling then roasting the potatoes! Such a great technique… they were fluffy yet crispy at the same time.”

So, ditch the limp, soggy potatoes and embrace this time-tested recipe for roast potatoes that are sure to be the star of your next roast dinner. With Nicky’s expertise, you’ll have guests clamoring for seconds, and your family will be praising your culinary prowess.