The Only Roast Potato Recipe You’ll Ever Need
They’re the most sought-after side dish and – dare we say it – sometimes more important that than the meat, well, almost. So, do your roast potatoes proud every week and take them to the next level for happy guests and an even happier chef.
Your Best Roasties Yet
Let’s face it, you can’t have a Sunday roast without roast potatoes.
We think its sacrilege to view your potatoes as an afterthought or something you’ll whip up at the last minute.
Given the care and attention they need, your roasties can and will steal the show. That all comes down to 3 important roastie rules: the potatoes, the basics and the extras.
Here’s all you need to know to get crispy, fluffy, moreish roast potatoes every single time.
1. The Potatoes
It all starts with the humble potato – choose poor quality potatoes and you won’t get anywhere near the flavour and texture you’re hoping for. Choose the best and you’ll struggle to find room for anything else on your plate!
Our Organic Bakers Potatoes are truly in a league of their own, bringing bags of flavour and unrivalled quality to the table. Far from bland or tasteless, they are rich, creamy and earthy.
Thomas Joseph Butchery potatoes are incredibly versatile and ideal for bangers and mash or your next steak and chips night. But we think that this recipe will elevate your spuds to the highest standard possible - the ultimate roast potatoes.
2. The Basics
There are a few simple steps which will help to turn your Organic Bakers Potatoes from a store cupboard staple into a luxurious and unmissable side dish.
For the family Sunday roast, midweek masterpiece or any day of the week – here are our top basic tips for getting your roasties spot on every single time.
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Size Matters – Choose potatoes which are roughly the same size, to ensure an even cook and avoid any underdone or over roasted potatoes
- Peel – Always peel your potatoes, this will help to create the mouth-watering crispy coating we all crave (save your peelings for homemade veggie stock)
- Parboil – Keep your potatoes whole and parboil them in a pan of generously salted water, for well-seasoned roasties that are as soft as a cloud within
- Fluff it Up – Your peeled and parboiled potatoes are just waiting for a good shake; drain and toss around in a colander or saucepan with the lid on – this will create a fluffy outer layer that will crisp up perfectly in a hot oven
3. The Extras
Once you’ve got the basics covered – give your roast potatoes an extra bit of care and attention to unlock their full potential.
- Sublime Garlic & Herb Butter – Locally churned garlic and herb butter is oozing with flavour which will penetrate your roasties for a truly sublime taste
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Fresh Herbs – Freshly chopped sage and sprigs of rosemary crank up the flavour notch even further, infusing your potatoes with aromatics
- The Squash – Once added to your roasting tray, squash your potatoes down to maximise their contact with the hot oil, for a crispy and caramelised skin
Hungry much? Here’s the recipe.
Ultimate Roast Potatoes Recipe
INGREDIENTS:
- 2kg Organic Bakers Potatoes
- 4 tablespoons Sublime Garlic & Herb Butter
- 2 tablespoons extra virgin olive oil
- 4 sprigs fresh rosemary
- Handful fresh sage leaves (finely chopped)
- 1 bulb Organic Garlic
- Himalayan salt & cracker black pepper
METHOD:
- Preheat the oven to180C
- Add your whole, peeled potatoes to a large saucepan with a teaspoon of Himalayan salt, cover with cold water and bring to the boil
- Simmer for 10-12 minutes until the potatoes are around halfway cooked, then drain in a colander
- Add the olive oil and individual garlic cloves (skin on) to your largest roasting tray and place in the oven
- In the meantime, melt the butter in a sauté pan on a low heat and add your chopped sage – cook for 1-2 minutes until the sage is fragrant and aromatic
- Next, shake the cooked potatoes quite vigorously in a colander or pan until the edges are fluffy rather than smooth
- Remove the roasting tray from the oven and allow to cool for a minute or so before adding your fluffed potatoes
- Season generously with salt and pepper, drizzle in your sage butter and toss to coat
- Add the sprigs of rosemary, squash down the potatoes and roast in the oven for 30-35 minutes until golden brown and gnarly
Once piping hot, golden and crispy, remove from the oven and keep warm until ready to enjoy
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