If you love roasted potatoes surely you love the, crunchy golden brown and fluffy on the inside.
Potatoes are the perfect side dish or accompaniment to many main meals.
Here are some perfect tips and techniques to master your famous roast potatoes:
- Firstly, peel the potatoes and cut them into evenly sized pieces to ensure even cooking
- Place the potatoes into a large saucepan of generously salted cold water, bring to the boil and cook for 7–8 minutes, then simmer for about 5 minutes to prevent them from boiling over. A fork should pierce them fairly easily without the potato falling apart.
- Drain the potatoes in a colander and give them a gentle shake, then allow them to cool and dry for about 10 minutes.
- Place the duck fat in a deep roasting tray, then place it in the preheated oven for about 4 minutes, or until very hot.
- Use tongs to prevent the fat from splattering. Make sure all the potatoes are well coated in the duck fat.
- Season the potatoes with salt and pepper, a dust of paprika, fresh thyme and rosemary.
- Gently mix to coat evenly.
- It’s important not to overcrowd the roasting tray as this will cause the potatoes to steam, instead of roasting.
- Roast the potatoes for 30–40 minutes, or until golden brown and crispy. Turn once during the cooking process.
- Lastly, carefully remove the potatoes from the duck fat using a slotted spoon and drain on paper towel.
Serve your roast potatoes with a braaied spatchcock chicken and an avocado, naartjie and caramelised pecan nut salad for a delectable Monday evening dinner.
