Roast Tip #3 – Potatoes

How to make the perfect…potatoes!


Potatoes have seasons although you might never know it from going to the supermarket. The taste of potatoes depends on the starch content. After the first frost of the year potatoes are usually at their sweetest as the starch turns to sugar to prevent them freezing in the ground.

Maris Piper and King Edwards are best for roasting. Look out for smaller, irregular sized potatoes as they’re the best!

Which fat?

The beef fat you may have removed from the gravy stock is good, or you can buy beef dripping from your local supermarket. Goose and ducks fats are the msot popular fats for roasting potatoes but rapeseed oil is a great alternative, and much healthier, option. Fats are essential for a nice, crisp roastie!

To boil or not to boil?

Always boil your potatoes, it makes them lighter and fluffier. Leave them in cold water and bring up the boil, simmer for a few minutes before draining them in a colander. Give the colander a good shake to rough up the potatoes for extra crispiness!

Heat your oil in a very hot oven. Add your potatoes quickly and shake (carefully) to cover all of them. Don’t be tempted to keep opening the oven to give them a shake, this just breaks them up and reduces the heat of the oven meaning they’ll take ages to roast.

The perfect time to cook to cook your potatoes is when your meat is resting and you can set your oven to max.

Find out how to cook the perfect roast beef here.

Chef’s Top Tip

You can peel your potatoes well in advance and leave them in a pan of water, over night if need be. You always need to wash off the starch after you’ve peeled them, otherwise they’ll be left with a leathery skin.

Book your Sunday roast at The Beach Hut.


One thought on “Roast Tip #3 – Potatoes

  1. Caroline Prior

    All of the above, but with vegetable oil as we have a vegetarian in the house.
    And as a must …… Sprinkle with Schwartz ‘Season All’ at the start of roasting. Enjoy!


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