The Only Way to Make Perfect Roast Potatoes

Step 1: Peel the Potatoes

Using a peeler, peel the potatoes from top to bottom, creating a nice, even surface area.

Step 2: Cut the Potatoes

Using a very sharp knife, cut the peeled potatoes into even-sized pieces. Aim for smooth, clean cuts to maximize the surface area that will brown and crisp.

Step 3: Par-Boil the Potatoes

Place the cut potatoes into a sturdy pan, cover with cold water, and add a generous amount of Maldon sea salt. Bring the water to a boil.

Step 4: Check Potato Doneness

Boil the potatoes for approximately 20 minutes. They should be cooked enough that a knife can easily pierce them, but not so much that they are falling apart. Stop cooking at this point.

Step 5: Prepare Roasting Pan

Preheat your oven to 190°C (≈375°F) (approximately 375°F) (190°C (≈375°F) (approximately 375°F) fan). Place a robust, heavy-based roasting dish with the duck fat into the preheated oven to heat up.

Step 6: Drain the Potatoes

Carefully drain the par-boiled potatoes using a colander.

Step 7: Steam and Dry Potatoes

Cover the drained potatoes with a clean cloth and let them sit for 10 minutes. This allows them to steam and evaporate excess moisture, which is crucial for crispiness.

Step 8: Shake the Potatoes

Vigorously shake the colander with the potatoes. This action will rough up their surfaces, creating a fluffy texture that will become incredibly crispy when roasted.

Step 9: Add Aromatics to Fat

Carefully remove the hot roasting dish with the melted duck fat from the oven. Add a whole head of garlic and a few sprigs of fresh thyme to the hot fat.

Step 10: Add Potatoes to Roasting Pan

Gently transfer the shaken potatoes into the hot duck fat, garlic, and thyme. Ensure the potatoes are spread out in a single layer.

Step 11: Coat Potatoes and Season

Stir the potatoes to ensure they are thoroughly coated with the hot fat. Sprinkle with a little more sea salt.

Step 12: Roast the Potatoes

Return the roasting dish to the oven and roast at 180°C (≈355°F) (approximately 355°F) for a further 30 minutes, or until golden brown and crispy.

Step 13: Finish and Serve

Once roasted to perfection, remove the potatoes from the oven. Finely chop some fresh thyme and sprinkle it over the hot potatoes. Add a final pinch of sea salt to finish. Serve immediately.

• Use Maris Piper or Desiree potatoes for best results.

• Peel potatoes evenly to ensure consistent cooking.

• Cut potatoes with a very sharp knife to create smooth surfaces for better browning.

• Do not over-boil the potatoes; they should be pierceable but not falling apart.

• Shaking the potatoes vigorously after draining creates a fluffy surface that crisps up beautifully.

• Use a robust, heavy-based roasting dish for excellent heat retention.

• Be generous with the duck fat; it's crucial for flavor and crispiness.

• Preheat the roasting pan with the fat in the oven, not just on the stovetop, for even heat distribution.

• Substitute duck fat with beef dripping or olive oil.

• Use chopped rosemary instead of thyme for a different aromatic profile, especially with pork.