Perfect roast potatoes - every time

Raymond Blanc is certainly flavour of the month in the Bachelier/Moore household with his recipe for roast potatoes.

We have tried it 3 times since Christmas  (which actually sounds like an awful lot of roast potatoes in two weeks !) but the results have been perfect each time: lovely and crispy on the outside, soft and fluffy on the inside.


Here's what you do (the first bit can be done well in advance):

• Peel the pots and cut them into equally sized lumps. 
• Rinse them in cold water for a bit to remove the starch. 
• Put them into a large pan of salted BOILING water (I was always told that root veg should be cooked in cold water and brought to the boil, so this was a new one on me)
• Boil for 6 minutes, then drain.
• Shake the pan around it a bit so the edge get a bit mushed - for extra crispiness

• Put your cooking fat into a roasting tin and heat to GM 6-7 / 200 C (I have used duck fat and ordinary sunflower oil - both worked equally well)
• Put potatoes into the hot fat, stir around a bit and cook for 45-60 mins - or until lovely and brown, giving them an occasional shake.

Serve and enjoy!