An easy, straight forward, guide on how to cook the ultimate, crispy, fluffy roast potatoes. The talking point of your family Roast or Christmas dinner. Make the Ultimate Roast potatoes using one of our Potato Seasonings, using this Ultimate guide you can't go wrong. Master the art of the Roast Potato.
This Guide can be used with the Puréety Original or Garlic & Rosemary Potato Seasoning. OR use the same method but different cut with any of our variety's of potato seasonings I.e. Wedges with Cajun/Chunky chips with Salt & Vinegar.
First make sure you purchase the right spud. Waxy types are the best so you will be safe with a Maris Piper or King Edward (albert bartlett potatoes are also great) you need a potato that will fluff up on the outside but hold the texture on the inside.
Once you have the desired potato, peel 1.2kg-1.5kg and remove any obvious eyes or bigger blemishes.
Pre-heat your oven to 220c/Gas mark 6/200c fan oven
Cut the potatoes into similar sized chunks, we recommend 5-6cm.
Add the potatoes to some boiling salted water (don’t be shy with the salt you should be able to taste it in the water) this allows the salt to penetrate the inner potato while boiling, we recommend adding them to boiling water and simmering for 4-6 minutes. However, if dropping potatoes into boiling water sounds a bit too risky you can always add to cold salted water, then once boiling remove after 3-4 minutes.
When the potatoes are in the pan, get a tray with 150g of cooking oil, dripping, Ghee or goose fat, and pre-heat in the oven.
Once the potatoes have been swimming in the water for long enough, drain into a colander. Then put back into the pan or mixing bowl to steam dry.
Toss the potatoes to break up the outer edges. Then sprinkle on the Pureety Potato seasoning, ensuring they are evenly coated.
Next add the seasoned potatoes to the hot oil, be careful not to splash yourself with the hot oil. Ensure the potatoes are evenly spaced to allow the heat to circulate properly, If they are too close together it will create steam and you will be left with soggy potatoes. Use 2 trays if needed. Before cooking gently toss and turn the potatoes in the oil or fat to coat them.
Then cook in the hot oven for 45-60 mins, try and leave the potatoes to seal and crisp for the first 30 mins without opening the door, then turn every 12-15 mins afterwards. Cook until golden brown and crispy.
Try another one of our Potato recipes for different variations.
1.2kg Waxy type Potato (Maris Piper/King Edward) , Cut Into 5-6cm Chunks
Puréety Gourmet Flavours Ltd. was launched in 2007 by award winning chef Gareth Pearson and incorporated as a Limited company early 2009. Initially manufacturing marinades, ready meal sauces and finished products for a number of leading U.K food service providers.
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Amazing!! the crispiest and most amazing roast potatoes i have ever had.