As a general rule, the longer you cook the potatoes, the crispier they will be. You can use any kind of potatoes you like, and peel them or leave the skin on.
Heat oven to 200c/180c fan/gas 6 and preheat a baking tray and fat (such as sunflower oil or duck or goose fat).
How do you cook the best roast potatoes. You want to make sure the goose fat is melted and very hot before you add the potatoes. Roasted potatoes take around 50 minutes to cook. Preheat your toaster oven to 200 degrees celsius/400 degrees fahrenheit.
Drain the potatoes, then transfer them to a large. Remove from oven, add carrots and potatoes to pot and season with salt and pepper. When you tap it it should sound crisp and then when you cut it open you can see how soft and fluffy it is.
You need to preheat the fat in the oven, so it’s best to do that before you start preparing or parboiling. Perfect roast potatoes should be very crunchy, crisp on the outside and soft and fluffy within. Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200c/fan 180c/gas 6.
With the lid on shake the pan to ‘rough’ up the potatoes. Peel and cut the potatoes into halves or quarters so they’re all roughly the same size. Next, bring a large pot of water to a boil and boil the potatoes for 10 minutes, which will make them crispier when you roast them.
Return potatoes to the pan over a low heat to allow any excess water to evaporate. Of course, overcooking leads to dried out or burned potatoes. Transfer to a pan of cold water, then bring to the boil and cook for 2 mins.
To make roast potatoes, first wash the potatoes under running water. Pour oil into a roasting pan and heat in the oven until hot. Lay down your roast potato leftovers on a piece of foil on a baking sheet.
Don't forget to allow 10 to 15 minutes to wash, peel and cut the potatoes. Recipe for perfect roast potatoes: Preheat the oven to 190c/170c fan/gas 5.
You may need to adjust this cooking time to suit your preferences. Add the potatoes in a single layer, turning them to coat in the oil. Sprinkle with maldon salt (the best for roasties) and a few fresh thyme leaves.
Now return the roasting tray to the oven, on a high shelf and leave them for 50 minutes to 1 hour, or until they're golden brown. Roast your potatoes for around 20 minutes, and keep turning the pieces after every 5 minutes to ensure you get even color.