These are the best crunchy roast potatoes ever and no roast would be complete without them, not just for Sunday roast. I know mashed potatoes are more traditional in America for the Thanksgiving table – but roast potatoes are what this Brit has added to our turkey dinner tradition – who doesn’t love that crispy shell with the fluffy soft interior to soak up the gravy? Last night over cocktails (gin, ginger ale and frozen blueberries) with my dear friend and neighbor we were going over Thanksgiving prep – and in particular potatoes.
Make perfect crunchy roast potatoes every time by following these simple instructions – the key to crispy potatoes is a good shake and sizzling hot fat!
1 cup reserved drippings from meat or 4 oz of butter or lard
2 lbs potatoes
salt
pepper (optional)
1. Pre-heat the oven to 425°F. Add the drippings or butter/lard to a large heavy bottomed roasting pan and place in the oven. Add an inch of water to a large saucepan and bring to a boil over high heat. Boil a kettle of water.
2. Peel potatoes with a potato peeler and cut into even sized pieces. Place potatoes in the saucepan of boiling water and pour over additional boiling water from the kettle so that the potatoes are just covered. Add salt and simmer until the edges of the potatoes are just going fluffy on the outer edge, about 10 mins.
3. Drain off water and let potatoes sit for a couple of minutes in the pan without the lid on to get rid of excess steam. Place lid back on saucepan and holding in place firmly either side shake the saucepan as hard as you can. This will fluff up the potatoes which gives them the extra crunch once roasted.
4. Remove the hot roasting pan of sizzling fat from the oven and place on the stovetop over medium heat. Add the potatoes to the hot fat and baste in the fat – you want them all covered.
5. Roast in the oven until golden brown, about 40-50 minutes. You may want to turn them over after about 20 minutes if the bottoms are browning before the tops.
6. Sprinkle with fleur de sel and serve alongside roast meat.
[Left over roast potatoes make amazing sautéed potatoes for breakfast – just slice and fry in a nonstick frying pan until crispy and add a fried or poached egg on top – luxurious leftovers!]
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