It was one of those random nights when I was watching a cooking show on BBC. I can’t even remember what it was called. The chef promised to show us how to make ‘the perfect roast potatoes‘. He said the variety of potato used is very important. He highly recommended ‘Maris Piper’ because it has a good balance of starch and sugar. The sugar gives the roast potato the golden brown colour and the starch gives the lovely fluffiness inside. I am not sure what the best equivalent of ‘Maris Piper’ would be in North America but after googling, the following, are the ones recommended “Russet Burbank”; “Kennebec”; a blocky, white potato; and “Desiree,” a red-skinned, yellow-fleshed potato. Do you have any other suggestions? Please share with me.
Unfortunately I live in a small city and our stores don’t stock a wide variety of potatoes. They are mostly just labelled as red, yellow or white and russet (they call it white baking potato) On this day, my local store didn’t even have russet potatoes so I just used the so-called “yellow potatoes’. They didn’t give the best results, taste wise, and seemed to soak up quite a bit of oil, but this recipe is good and I plan to try again, when I have the recommended potato varieties. Have a pleasant week! Here is what Maris Piper looks like…
Bring a pot of water to the boil and add enough salt to taste. Add the potatoes and *poach them until knife tender (20-25 minutes). I added some chilli coz I wanted spicy potatoes.
Remove potatoes from the pot and dry on a cooling rack (at least 1 hour).
Add potatoes to the hot oil and bake for about 45 minutes at 400ºF (200ºC). Turn the potatoes 2-3 times during cooking until all sides are evenly browned
Drain on a kitchen towel and serve.
The Perfect Roast Potatoes
- Roasting Potatoes, cut into halves or quarters, depending on size
- Salt to taste
- Vegetable oil
- A few sprigs of rosemary or thyme
- Bring a pot of water to the boil and add enough salt to taste. Add the potatoes and *poach them until knife tender (20-25 minutes).
- Remove potatoes from the pot and dry on a cooling rack (at least 1 hour).
- Add a good glug of vegetable oil in a roasting pan (about ½ inch). Preheat the roasting pan in the oven so the oil gets really hot before adding the potatoes. (don’t leave unattended please)
- Add potatoes to the hot oil and bake for about 45 minutes at 400ºF (200ºC). Turn the potatoes 2-3 times during cooking until all sides are evenly browned. (You can add sprigs of rosemary or thyme if you like).
- Drain on a kitchen towel and serve.
- *Poaching definition: “to cook an item by submerging it in a liquid that is just barely simmering.” The temperature during poaching is lower than simmering.
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Tried this but forgot to dry the potatoes. Will have to try again.
I hope it works well next time!
Can’t say I have a huge variety of potatoes from which to choose either. Must have been good to want to try it again though!
I tried it a few days ago and the potatoes were terrible. I shall try, again!
I’ve heard of this method but never followed it. It seemed a bit of a bother but that was before I read a review from someone whose opinion I value. If Liz says they’re good, that’s enough for me. No all I have to do is find those potatoes. None of the varieties you mentioned rang a bell.I’ll work it out.
Ha ha, John. You always leave me cracking up. I haven’t found those potatoes yet…the perfect ones, I mean. The recipe is good though. I made some the other day!
Happy New Year to you, John!
We always use Maris Piper potatoes, my parents swear by them! I love adding rosemary too, adds such a nice flavour.
We don’t have Maris Piper, here in North America. I would really love to taste them. I am sure they roast well and taste really good. Thanks for visiting my blog.
I love roasted potatoes. Myself, I usually try to pick the red bliss, they are a little waxier than white potatoes so they hold their shape better when roasted. I also like adding a bit of rosemary. -Kat
Which one is the red bliss? okay now I know it. I doubt if my little store here sells it. Thanks for the tip!
No cheese? They look good though…
No cheese, for perfect roast potatoes, please!
You are a girl after my own heart. I love spuds done like this. I’d never heard of the variety suggested before, perhaps they are an English type? But, Kennebec I do know and also the russets. I like the russets for baking and also I find they toast up nice on a baking sheet just as you have done. I honestly think the main trick is to make sure that oil is really hot when you add the partially cooked pieces. I usually add a spoonful of butter……Mm, mmm,mm! Thanks for the great idea for dinner! Best to you Liz!
Glad to see you back. I kept on wondering what happened to you. You really sound like a pro when it comes to roasting potatoes. Next time I shall add a spoonful of butter. I have never heard of Kennebec. Next time I shall try russets although we have so many different types of russets. Some are small and questionable?? The Maris Piper is a UK potato. Have a great weekend!
Considering that it’s almost dinner time this is making me very hungry! Great post :))