British Roast Potatoes

Method

1. 1

   Heat the oven

   Heat the oven to 220°C (200°C fan). Set a sturdy roasting tin with the oil in the oven for 10 minutes, until the oil is very hot and shimmering.

2. 2

   Prepare the potatoes

   Peel the potatoes and cut into even-sized chunks. Put them in a large pan, cover with cold water and add half the salt.

3. 3

   Simmer

   Bring to the boil over high heat, then simmer for 8 minutes, until the outsides are just tender but the centres still hold their shape.

4. 4

   Roughen the edges

   Drain the potatoes well, then return them to the pan over low heat for 1 minute, shaking gently, until the surfaces look dry and fluffy.

5. 5

   Coat

   Sprinkle over the flour and remaining salt, then shake again to coat.

6. 6

   Start roasting

   Carefully tip the potatoes into the hot oil, turning each one to coat. Roast at 220°C (200°C fan) for 30 minutes, until the undersides are golden.

7. 7

   Turn the potatoes

   Turn them gently so they do not break apart.

8. 8

   Add the aromatics

   Add the bashed garlic and rosemary to the tin and turn the potatoes. Roast for 20 to 25 minutes more at the same heat, until deeply golden and crisp all over and fluffy inside.

9. 9

   Serve

   Lift the potatoes out with a slotted spoon and serve hot, leaving any excess oil in the tin.

Tips

• Cut the potatoes into even-sized chunks so they cook at the same rate.
• Make sure the potatoes are well drained and dry before adding the flour.
• Turn the potatoes gently to keep them intact and crisp on all sides.

Swaps

• Use duck fat or goose fat instead of vegetable oil.
• Use thyme sprigs instead of rosemary.

Storing

Refrigerate leftovers in an airtight container for up to 3 days, then reheat in a hot oven until crisp.