🥔 Perfect roast potatoes

6 servings · prep 15 min · cook 1 h

Ingredients

• 1.5 kg floury potatoes (russet or Maris Piper)
• 2 tbsp coarse salt for the cooking water
• 1 tsp baking soda
• 500 ml vegetable oil or duck fat
• 4 garlic cloves, skin on
• A few sprigs of rosemary and thyme
• Flaky salt, cracked pepper

Method

1. Peel the potatoes and cut them into large even chunks, about 5 cm. The more irregular the faces, the more crisp edges you get.
2. Put them in a large pan of cold salted water with the baking soda. Bring to the boil and cook 8 to 10 min: tender on the outside but still holding in the centre.
3. Drain and let them steam dry in the colander for 5 min. Then shake the colander hard to rough up the edges: that fluffy surface is exactly what turns crisp.
4. Heat the oil to 180 °C in a large pan or fryer. Fry the potatoes in batches for 5 to 6 min, until a first golden crust forms. Drain on a rack.
5. Heat the oven to 200 °C. Spread the potatoes in a single uncrowded layer on a tray with a little of the frying oil, the garlic cloves and the herbs.
6. Roast 25 to 30 min, turning halfway, until golden and properly crunchy.
7. Season with flaky salt straight out of the oven, add pepper and serve immediately.

Adapted from Epicurious (YouTube)

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