How to make the ‘best roast potatoes EVER’: Home cook shares her mother-in-law’s recipe – and the secret to making them perfectly crispy
- A home cook shared her mother in law’s recipe for ‘epic roast potatoes’ online
- The Australian woman, Jessica, posted step-by-step instructions on Facebook
- She said the secret to getting them crispy is roughing them up in a colander
- You should also prod the potatoes with a fork before roasting them in the oven
A home cook has shared her mother-in-law’s recipe for ‘epic roast potatoes’, explaining that using a fork and a colander is the secret to making super-crispy spuds.
Jessica from Australia posted in a Facebook group her step-by-step instructions for making the potatoes.
‘I had heaps of requests of how to make my mother in law’s best roast potatoes in the world so I’ve done a step by step,’ Jessica wrote.
A home cook has shared her mother in law’s recipe for ‘epic roast potatoes’, and why using a fork and a colander is the secret to your crispiest dish yet (the finished result pictured)
The Australian woman, called Jessica, posted in a Facebook group, where she provided detailed step-by-step instructions for making the potatoes (pictured in process)
You need any white potato, some vegetable oil or duck fat, plus salt and pepper.
Jessica said making the potatoes takes around an hour and a half, but it’s worth cooking them slowly in order to ensure they are crispy and delicious.
‘To start, take and white potato, peel and cut it in half, then par-boil them on the stove until they’re tender for approximately 20 minutes,’ Jessica said.
To make the roast potatoes, you’ll need any white potato, peeled and cult in half, as well as some vegetable oil or duck fat, salt and pepper (pictured after being par-boiled)
How to make the ‘best’ roast potatoes ever
INGREDIENTS
Jessica shared her recipe for the best roast potatoes ever on Facebook (finished result pictured)
Any white potato, peeled and cut in half
Vegetable oil or duck fat
Salt and pepper, to taste
METHOD
1. Peel and cut in half any white potato.
2. Par-boil your potatoes on the stove until tender. This should take approximately 20 minutes.
3. Poke the potatoes with a fork and then, when they’re tender, put a tray in the oven with either vegetable oil or duck fat. Hot oil works best here.
4. Shake the potatoes in a colander to rough them up. This means lots of crispy bits.
5. When the oil is hot, season the potatoes with salt and pepper and add them into the oven. Toss the potatoes, but be careful as the oil is hot.
6. Cook them at 200 degrees Celsius on one side for 30 minutes, and approximately 30 minutes later, turn them and cook them on the other side for 30 minutes.
Source: Facebook
Once the potatoes are par-boiled, the key to getting them to crisp up is to poke the potatoes with a fork and later on shake them in a colander to ‘rough them up and make crispy bits’.
You’ll need to cook the potatoes at 200 degrees Celsius for approximately 30 minutes on each side.
Seasoning with oil, salt and pepper is key to a successful potato.
Once the potatoes are par-boiled, the key to getting them to crisp up is to poke the potatoes with a fork and later on shake them in a colander to ‘rough them up and make crispy bits’ (pictured while cooking)
Hundreds of people who saw Jessica’s recipe said they were keen to try the fork and colander trick for themselves (pictured while cooking)
Hundreds of people who saw Jessica’s recipe said they were keen to try the fork and colander trick for themselves.
‘These look amazing, I’m definitely trying this,’ one commenter wrote.
‘Thank you so much for sharing,’ another added.
Others shared their own tips, revealing that adding a teaspoon of bi-carb soda to the water when you’re par-boiling the potatoes works well, and rice bran oil is another key tip.
‘If I can add another step between your steps three and four, I dry roast the potatoes when they’re out of the water, just to get the skin dry, and then I add all the fats,’ one woman wrote.
‘I must say, using duck fat is the best. I do mine like that at Christmas,’ another added.