Roast potatoes are a hallmark in Irish households for Sunday lunch. This recipe makes the most perfectly golden crisp roasties you could ever ask for.
The potato is important here, so make sure to find a good roasting potato—the floury ones are the best. The Maris Piper is the crème de la crème of roasting potatoes, but you can also use a rooster potato.
Another great tip is to add baking soda to the cooking water, to break down the pectin in the potato and draw the starch to the surface, resulting in an extra crisp result. Then, just combine it with grilled meat, fish, or even sautéed mushrooms, and dig in!
Peel 1 kg of floury potatoes and add them to a pot with cold water
Cut them in half and transfer back to the water. You can cut them in quarters if the potatoes are too large
Rinse the potatoes in cold water until it runs clear
Cover the potatoes with cold water and add ½ tsp of baking soda and 4 tsp of flaky salt
Place the pot over high heat
Let the potatoes hard boil for 5m until slightly softened
Drain the potatoes and gently shake them in the colander to ruffle up the edges
Lay the potatoes on a wire rack or clean kitchen towel and let them rest until dry to the touch
Preheat the oven to 200 °C
Heat 100 ml of vegetable oil in a baking pan on the stove top over medium heat. You can also heat the oil in the oven for 2-3m
Add the potatoes and turn them in the hot oil, rotating with kitchen tongs to coat them completely
Bake for 20m until the potatoes start to turn golden on the edges
Remove from the oven and flip the potatoes
Place them back in the oven and bake for 10-15m until deep golden brown
Plate them and season with flaky salt to taste. The roast potatoes are ready
Enjoy this crunchy and soft perfection!
Yield 4 portions
Vegetable Oil100 ml
Baking Soda½ tsp
Flaky Saltto taste