Perfectly Golden Crispy Roasties
Posted on 10. Nov, 2009 by Bethany in Entertaining, Misc, Nibbles, Recipes, Starches, Uncategorized
Roasties are what the English call roast potatoes. I had never heard of them till my early 20’s when I learned the following technique from my father in-law. He’s a fantastic cook.
When Jim served these up, I went completely bonkers with delight or as he simply calls it-crazy Arab.
The secrets to getting roasties perfectly crisp are:
A) Roughen up the edges by shaking them well.
B) Let them dry out a bit (which makes them great for make-ahead. you can par-boil these in the am and roast them just before serving.)
C) I really like to use duck/goose fat for flavor & vegetable oil to get them nice and crispy. Make sure the oil is hot before adding the potatoes. If you must, you can substitute with olive oil, it won’t be the end of the world. Also, spread out the potatoes in the baking tray so they are one layer.
D) And of course, the type of potato is important. I like to use either Maris Piper, King Edwards or Desiree.
I love the combination of tarragon with potatoes. So, these roasties have fresh tarragon added to them. You can also add whatever herb/spice you like. If using dry herbs, I recommend adding them at the very beginning and fresh herbs during the last twenty minutes.
Perfectly Crispy Roasties
Cooking time: 55 minutes
Prep time: 5 minutes
Serves: 4
The cast of characters
- 1 kg potatoes (King Edwards, Desiree or Maris Piper)
- 60ml duck/good fat
- 60ml vegetable oil
- About 10g of fresh tarragon
- rock salt-to taste
The Nitty Gritty
Peel the skins
Save the skins. They are lovely baked and make great little chips/crisps.
Cut the potatoes into halfs.
Then quarters.
Put the potatoes into a large enough pot, cover with water, sprinkle some salt and bring to a boil.
Let them boil for about 5 minutes.
Pour the duck/goose fat and the vegetable oil onto a baking tin
Spread it out evenly. Pre-heat oven to 375F/190C/5G. Place the baking tray in the oven and let the oil heat about 5 mn.
By now the potatoes are ready. Strain them well and return to the pot.
Sprinkle generously with salt. I like my potatoes well salted. I really find potatoes and salt love each other, as much as they love my waisteline!
Cover the pot and give it a good shake in an upward-downard motion.
You see how the edges are roughened…
Now, take the baking tray out of the oven and layer the potatoes as above. Pop into the oven for 20-25 minutes.
Remove from the oven, turn them over and sprinkle with the fresh tarragon leaves. Pop back into the oven and cook for another 20-25 minutes.
The perfect roasties. Enjoy!
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Mowie @ Mowielicious
10. Nov, 2009
Ooooo, yum! I love roasties – great with chicken gravy, mmmmmMMMMmmm. Love your red polka-dotted dish hon, I’ve got some bowls like that, instantly uplifting xxx
Danny Owen
10. Nov, 2009
Wonderful recipe! My Mother-In-Law is British and I have been eating this at her home for nearly 20 years now…so simple, but so good!
She makes them with shortening and lipton onion soup…but I am going to have to try your to see if I like it better.
I have my own cooking page on Facebook too: http://www.facebook.com/pages/Cooking-with-Danny-And-Lisa-a-Photo-Journal/144012669414
Sunita
10. Nov, 2009
Surprise! Surprise! We just had some for dinner
Aren’t they delicious 
Chris Bourne
10. Nov, 2009
I was ill in bed all day with a cold… This was what the doctor ordered!…Thank you.
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Piage
11. Nov, 2009
I love roasties! I usually throw in some parsnips, too, if I have them. The thin ends get deliciously crunchy.
Mustapha
11. Nov, 2009
Looks really good!
When I first saw the title of this post, i thought you were going to talk about Rösti (also golden and crispy potatoes), which i had found quite cumbersome to make..
In our household we refer to what you’re talking abt today as Rosto, but I guess that’s just a lebanese way to say Roasties
Meeta
11. Nov, 2009
ohhh! I feel that duck fat setting itself quite comfortably on my love handles!! who cares – you only live once gimme some of this!
Bethany
11. Nov, 2009
You crack me up Meeta. Yea we do only live once but i still ate more than my fare share of these yesterday! I really just love em.
Bethany
11. Nov, 2009
Parsnips are a fantastic addition as are turnips. I’ve made a melange of them before. So delish!
nina
11. Nov, 2009
Oh yes, you have indeed worked out all the secrets!!!! Duck fat is very expensive around here, but a little indulgence now and then is permitted isn’t it????
Bethany
11. Nov, 2009
Yes Nina, It’s nice around the holiday season. You could also use the fat from a roasted chicken etc.
Miranda
11. Nov, 2009
I love potatoes. ESPECIALLY crunch yummy browned ones.
This looks so great. Thanks for the tidbit about duck fat.
jossie
12. Nov, 2009
yuuuuuuummmmmmmmmyyyyyyyy
Abdul Latif
12. Nov, 2009
Finished making these a little earlier! They smell divine! Wonderful recipe! I used chicken fat, it was all I had to hand. My siblings aren’t complaning though
Thank you Beth!
Abdul Latif
12. Nov, 2009
Oh btw, this recipe was a god-send for a novice in the kitchen like myself. The instructions were easy to follow and the pictures are very helpful! Thanks again.
zurin
13. Nov, 2009
Those roasties look so light and crisp…amazing.. I can just imagine how good they taste! Im loving ur blog.. beautiful crisp pictures
)
dhanggit
13. Nov, 2009
OMG these roasties are mouthwatering!! can’t wait to try this recipe!!
Bethany
13. Nov, 2009
Thank you Zurin
I really appreciate your feedback!
BMW
24. Nov, 2009
Wowwwwwwwwww……Yummyyyyy.Loved the way you explained.Keep up the good work