@amysheppardfood: The Crispiest Roast Potatoes A few years ago, I figured out the technique for getting perfectly golden, super crispy roast potatoes...it works every single time and it's not a method that I've seen anyone else do I'm honestly not exaggerating when I tell you that this roastie technique is going to change your life...well it's definitely going to change your roast dinner! I have got so many roast dinner and Christmas recipes coming up over the next few weeks, so make sure that you're following me! I've written up the method for the potatoes below. Let me know in the comments if you've got any roast potato tips, Amy x 1) I always use Maris Piper potatoes 2)Place them in cold salted water, bring to the boil and simmer until just beginning to get tender. 3) drain the potatoes and give them a really good shake to fluff up all the edges. 4)Leave them in the colander to completely steam dry and cool - about 15-20 minutes. You can freeze them at this point if you like. 5) Heat the oven to 200C fan 6) Forget about goose fat! Just use 50/50 vegetable oil and olive oil. Pour around 100ml of each into a measuring jug. Season with salt and pepper 7) Cover the bottom of a thin based roasting tin with the mixed oil until hot 8) Tip in the potatoes. Don't roll them over, this with squash the fluffing! Spoon the hot oil from the pan over potatoes. Drain any excess oil back into the jug, so they're not sitting in a puddle of oil. 9) Be very generous with the salt - sea salt flakes ideally. 10) Roast until crisp and golden, carefully turning them over a couple of times in the pan and spooning over more of the jug oil when they need it.

amysheppardfood

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Saturday 14 November 2026 17:52:50 GMT