Possibly the Best Roast Potatoes in the World!

The best bit of any roast dinner is the humble roast potatoes in my opinion. A roast is simply not a roast without a generous portion of roast potatoes.

When it comes to roast potatoes; they have to be crisp and crunchy on the outside, but not greasy, and fluffy, and at the same time not too floury on the inside. The ratio of crunch and fluffiness has to be balanced I have been using a base recipe originally from Saltpig Canteen, but with a few updated additions, these are, in my opinion, The Best Roast Potatoes in the Wold!

Desiree potatoes have a firm, creamy tasting flesh. Desiree are available across the major retailers and are easily recognisable by their lovely red skin and light yellow flesh. Desiree are normally larger, longer and oval shape.

This will serve around 4 people, but you might want to up the amount of potatoes as they are truly irresistible.


1kg of Desiree potatoes, peeled
75g (about 5 tablespoons) of the best Goose Fat you can afford
2 tablespoons of fresh Rosemary, roughly chopped
6 Garlic cloves (leave the skins on, but crush them once with the palm of your hand)
1 pinch of smoked paprika
1 pinch of cayenne pepper
2 teaspoons of freshly squeezed lemon juice
Lots of Sea salt
Freshly ground black pepper


Put the goose fat into a roasting tray and heat in the oven to 220ºC (200C for fan).

Cut the potatoes into quarters and simmer in a saucepan of boiling water with 2 teaspoons of lemon juice added for exactly 12 minutes (they are ready when the outside of the potato goes fluffy when you scratch it with a fork).

Drain the hot water and with the lid firmly on the saucepan, shake the potatoes around to rough up the edges.

Remove the sizzling hot ovenproof tray from the oven and heat on the hob to maintain the heat of the goose fat (this is an important stage of the whole process!).

Transfer the potatoes into the roasting tray; be very careful as they may spit. Coat the potatoes in the hot dripping, add in the rosemary and garlic, sprinkle over the cayenne and paprika and give the tin a little shake (be very careful not to burn yourself!), and return the tray into the oven.

Cook them for about 40 minutes to one hour until golden, taking the tray out of the oven after 30 minutes to turn the potatoes over.

Serve with a generous sprinkle of sea salt and a few grinds of black pepper.

Happy Eating!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s