TV chef James Martin has fine-tuned yet another culinary delight – this time, he’s dishing out roast potatoes so spot-on, they’re nothing short of “foolproof” for that golden crunch every single time. On the endless quest for that elusive combo of crackly on the outside and cloud-like on the inside, spud buffs are in for a treat with James’ latest guidance.
His roadmap to roast potato glory is a cinch to navigate as well, slashing the chance of any kitchen mishaps even when the clocks ticking down to mealtime. Stripping back the complexity, James’ roastie recipe hinges on a mere trio of ingredients to craft the “perfect” batch.
Martin, like every seasoned chef, preaches the gospel of picking primo potatoes – tipping his hat to varieties like Maris Piper and King Edward for their spot-on texture, reports the Express.
The fat’s where it’s at too, with Martin swearing by lard for its unbeatable crisp factor, though veg oil can slide in as your plan B.
Kick things off by firing up the oven to 200C/180C Fan/Gas six and boiling the life out of those tatties in a big pot of salty water for just four to five minutes, or until they tease you with their softly crumbing edges.
Parboil them just shy of full-on soft, just enough to frill up those edges, and you’re on track for an extra layer of that heavenly crunch.
Next up, drain those spuds and give them a good rattle around your pan or colander to roughen up the edges – this is key for achieving that coveted crispy finish.
Step three involves melting lard in a deep, oven-safe roasting tray and frying the potatoes until they start to take on some colour. Sprinkle a generous helping of salt over your potatoes and roast them for roughly 30 minutes until they begin to brown.
Turn the potatoes over and pop them back into the oven for another 20 to 30 minutes until they reach that “golden brown and crisp” nirvana.
For those looking to “add extra flavour” to their potatoes, James suggests tossing in a few whole garlic cloves and sprigs of thyme or rosemary into the roasting tin before it hits the oven.
According to the TV chef, these potatoes pack such a punch of flavour straight out of the oven that there’s no need for any additional condiments.
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