Crimch Cromch and Momch
Winter is not too far away and soon we'll need something warm in our bellies. There is still plenty of time to get practice in to make sure your roast potatoes are the absolute best.
Firstly, Maris Pipers are great for roasting. If done right, they have a lovely fluffy centre.
Peel your potatoes and chop them into as equal sections as possible. A normal size potato should get you about 3 segments, you don't want them to be absolutely massive as they'll take too long to soften. On the other hand, if you make any of them very small, they'll end up burning - a few of these small ones are nice though, they come out like crispy little snacks.
Now, take your tray out and cover it with tin foil. You then want to put a fair chunk of sunflower oil or your oil of choice in here. I know it's a lot but we want these potatoes to cook in the oil, not just bake on a tray. I'm talking like half a bottle here...
Pop that into the oven and let it heat up along with the oven as it builds up to 180 degrees. In the meantime, pop your taters into a pot and bring it up to a boil. Once the water is boiling, set a 10-minute timer. This softens up the potatoes to give them that nice fluffy inside.
Once the timer goes off, drain your potatoes and pull out your hot oil pan. Carefully put your potatoes into the pan and then use a ladle to douse the top of them in the hot oil. Pop them into the oven - 45 minutes - take them out and turn them.
From here I would give them another 45 minutes but you can basically keep an eye on them from 30 minutes onward to get them to the level of crispiness that you like. Take them out and pop them onto some kitchen towels to help drain the oil.
Once slightly cooled...you've got the most indulgent crispy potatoes just begging to be dipped in gravy.
