Best Roast Potatoes

The trick to the fluffiest, crunchiest roast potatoes is Maris Piper Potatoes, cutting the potatoes into larger chunks than you would think and to freeze them before cooking… I like to make these around a week before Christmas Day and freeze. 

Difficulty Level: Rookie

Serves 8

Ingredients:

• 1kg Maris Piper Potatoes
• About 100ml Sunflower oil
• Salt

Method:

1. Peel the potatoes and half the larger ones. Keep smaller ones whole.
2. Fill a large pan with cold water and add plenty of salt (about 2 tablespoons)
3. Place the potatoes in the pan and bring to a boil. When boiling, turn the heat to down a simmer and cook for 10 minutes.
4. Drain the potatoes and allow to steam dry and cool fully.
5. Freeze the potatoes on a tin in a single layer, then when frozen transfer into freezer bags.
6. On the day, heat the oven to 200C. Pour about 2cm of sunflower oil in a large roasting tin (big enough to fit the potatoes in a single layer) and heat in the oven for 10 minutes.
7. Add the frozen potatoes to the roasting tin (they should sizzle) and, using a spoon, turn each potato in the oil until completely coated. Cook for 30 minutes.
8. After 30 minutes, remove the tin from the oven and turn each potato for a second time in the oil until completely coated again. Cook for another 30 minutes.
9. After an hour, if the potatoes aren’t crispy enough, cook for another 15 minutes.
10. Remove from the oven and drain on kitchen paper before serving!