How we all love a good roast potato – they should be deep brown in colour, crispy and soft and fluffy on the inside. Then why are they so hard to achieve sometimes??
For more serious reading on how to get a good roast spud read this article written in the age.
My tips for a great roast potato
1. Look for firm, even sized young potatoes – they shouldn’t be green. Darker skinned or potatoes kept in their dirt coat are better. Keep your potatoes in a dry dark place not in the refrigerator.
2. Floury potatoes are best for roasting as they have a lower water content . Examples are russet burbank,idaho, coliban,king edward and spunta
3. Peel the potatoes and if you have time place into cold water – bring to the boil and precook the potatoes. Allow to cool and dry well with paper towel.Cut into smaller pieces.
4. Place into a very heavy oven dish – cast iron – or cast aluminium is best. This provides a hotter environment for roasting and this combined with a very hot oven 200 – 200c will help produce a cripser result.
5.Coat dry potato in good olivie oil or duck fat and roast