Crispy. Fluffy. Creamy. Roast potatoes are so many things all at once, but nailing that holy trinity has had the internet at odds since day dot. What potato? Which fat?
- 1kg (2 lb 3 oz) Dutch Cream (or Yukon Gold) potatoes, peeled, cut into 5cm (2 inch) chunks
- 80g (3 oz) lard
- 2 tsp sea salt
- 2 tbsp finely chopped fresh rosemary sprigs
- Preheat the oven to 200°C (390°F). Place a large baking tray in the oven to heat up.
- Bring a large saucepan of water to the boil over medium-high heat as you prepare the potatoes.
- Add the potatoes to the boiling water and cook for 10–15 minutes, or until tender. (A knife should pierce through the potatoes and they should feel soft, but not so soft that they fall apart.) Drain the potatoes in a colander. Leave them to steam and dry out for around 15 minutes, then give them a good rough up and shake so the surface of the potatoes is all craggly and textured.
- Remove your preheated tray from the oven and add the lard to the tray. It should start to melt. Next, add the potatoes to the tray and sprinkle over the sea salt. Use a large spoon to carefully turn the potatoes over in the melted lard and the salt until they are all evenly coated. Spread the greased and salted potatoes out on the tray, then pop in the hot oven.
- Roast the potatoes for 50 minutes, or until golden and crispy. Transfer to a serving bowl, sprinkle over the rosemary, then revel in the roasted potato glory.