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.
- 1 kg potatoes (King Edwards, Desiree or Maris Piper)
- 60ml duck/goose fat
- 60ml vegetable oil
- About 10g of fresh tarragon
- rock salt-to taste
- Peel the skins
- Save the skins. They are lovely baked and make great little chips/crisps.
- Cut the potatoes into halves.
- 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 min.
- 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 waistline!
- Cover the pot and give it a good shake in an upward-downward 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.