M&S RECIPE INSPIRATION
Tom Kerridge’s game-changing roast potatoes
One thing we can all agree on is that roast potatoes are absolutely crucial for Christmas dinner, and this method guarantees you the crunchiest, most golden roasties ever
Ingredients
- 1.2kg Maris Piper potatoes, peeled and halved
- 2-3 tbsp Collection Spanish Ibérico fat or vegetable oil
- Handful rosemary sprigs
Method
- Preheat a roasting tray for 20 minutes in the oven at 210°C/190°C fan.
- Bring a pan of salted water to the boil. Add the potatoes and simmer very gently for around 15 minutes, or until totally cooked through. Remove with a slotted spoon and leave to steam-dry on a wire rack.
- Add a generous amount of Ibérico fat or oil to create a layer in the bottom of the preheated tray. Place the potatoes into the tray – don’t pack it too tightly, as this creates steam, which makes it harder for the potatoes to crisp up. Sprinkle liberally with sea salt.
- Roast for 20-25 minutes or until golden on one side, then remove the tray from the oven and turn each potato over. Add a little more pork fat or oil if needed, along with a few sprigs of rosemary and another sprinkling of salt. Roast for a further 20-25 minutes, or until the potatoes are evenly golden all over and super-crunchy.
