ROAST POTATOES | How to make ultra crisp roast potatoes | John Quilter

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine is lower in saturated fat, and vegetable oil is more economical.

Roughly peel the Maris Piper potatoes, leaving some skin on for flavor.

Slice the potatoes into even-sized chunks.

Place the potatoes in a pot of cold water and soak for 7-8 minutes to make them fluffy on the outside.

Drain the hot water from the potatoes and cover the pot with a lid for a couple of minutes to steam dry.

Shake the pot to roughen the edges of the potatoes, drawing out moisture to make them super flowery.

Drizzle olive oil over the potatoes and add duck fat and butter for flavor.

Spread the potatoes out on a baking tray, ensuring there are big gaps between them for even browning.

Place the baking tray in a preheated oven at 220°C (428°F) and roast, giving them a jiggle occasionally for even crispiness.

After roasting, check for a mix of light brown to dark crunchy brown on the potatoes, indicating they are done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens