September 22, 2019
Issue 11 2019

Cooked: Ultimate Roasted Potatoes

Are you sick of your roast potatoes coming out of the oven sad and soggy? Do you yearn for a crispy skin and pillowy inside? Then read on. 


1kg potatoes (we don’t discriminate against certain types)



100ml olive oil (or 100g duck fat if you’ve just been paid)


  1. Put a large roasting tin in the oven and preheat the oven.
  2. Peel the potatoes and cut each into 4 even-sized chunks.
  3. Drop potatoes into a boiling pot of water and cook until al-dente.
  4. Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.
  5. Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
  6. Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.
  7. Spread them in a single layer making sure they have plenty of room.
  8. Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
  9. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 min, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
  10. Sprinkle with salt and rosemary; serve straight away.