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Michel Roux Jr’s ultimate roast potatoes
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The key to a good roast potato is simple: use a floury variety, boil until they’re just soft on the outside but not quite cooked through, give them a good shake to fluff the edges, then roast till golden and crisp.
Michel Roux Jr is chef-patron of Le Gavroche in London
200g goose fat
1.5kg floury potatoes (such as maris piper or king edward), peeled and halved
1 Preheat the oven to 200˚C, gas mark 6. Put a large roasting tin in the oven with the goose fat and allow to get really hot. Meanwhile, put the potatoes in a pan of cold water with plenty of salt. Bring to the boil, then reduce the heat and simmer briskly for 8-10 minutes, until soft on the outside but not cooked through.
2 Drain the potatoes and leave to steam dry in the colander for a few minutes before shaking to ‘bruise’ the outsides.
3 Tip the potatoes into the hot oil and return the tin to the oven – do not shake. After 10 minutes, turn and cook for another 40-45 minutes, turning every 20 minutes or so, until golden. Drain on kitchen paper; season with flaky sea salt before serving.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in December 2014.