How to cook the perfect roast potatoes and the common mistakes to avoid

Parboil the potatoes in the skin

Darina Allen says that this is the key to the fluffiest spuds. She recommends par-boiling them, and peeling just before roasting.

Dry them as well as you can

According to Darina Allen, after peeling, we should dry the potatoes meticulously with a tea-towel or kitchen paper. "Otherwise, even when tossed in fat or oil, they will stick to the roasting tin. Consequently, when you turn them over as you will need to do halfway through the cooking, the crispy bit underneath will stick to the tin."

Don't crowd

If your potatoes are too close together on the roasting tin, they will steam instead of roast. Give them plenty of room, and if in doubt, use two trays.

Get it screaming hot

Heat the fat in the oven before you add th spuds to the tray. Toss away from you to avoid oil splatter. 

Prep ahead

It is possible to get ahead with your prep, says Darina Allen. "Peel and dry each potato carefully, toss in extra virgin olive oil or fat of your choice, put into a bowl, cover and refrigerate. Alternatively, put into a plastic bag, twist the end, and refrigerate until needed. They will keep for 5 or 6 hours or overnight without discolouring."

Foolproof roast potatoes

Recipe Allen By:darina

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Servings

8

Preparation Time

 5 mins

Cooking Time

 60 mins

Time Total

 1 hours 5 mins

Course

 Side

ingredients

• 2kg Floury Large Quartered Potatoes,

• Oil 75g Or Duck Olive Goose Or 75ml Fat

method

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