Gluten-free, dairy-free and vegan, this recipe will take your roast to the next level with potatoes that can be enjoyed by all. Perfect for a Sunday with friends and family or as comfort food for a night in, this recipe is an easy fix for crispy yet fluffy roast potatoes every time. Blogger Max Makes Munch shares that this 1.5 hour method will produce “marvellous” results that serves a party of six. The blogger prefaces that the “fundamental” and “key scientific principle to remember is that oil and water do not mix”. Going forward, this law will allow for crispy edges — here’s how.
The mistake of shaking your potatoes within the tray, or scoring them, is said to produce a large surface area or additional holes that make space for water. The blogger claims that this potential trapping of water prevents fat from crisping the crunchy edge Brits know and love. Max suggests: “To have a truly marvellous roast potato, one must let the potato dry completely after parboiling, before roasting in extremely hot fat”.
For those with access to two ovens, the option for cooking potatoes seperatley allows for different temperatures and a shorter cooking time. For the typical household, cooks should wait until after the roast is cooked, loosely wrapping up the meat with foil to maintain its heat, before raising the oven’s temperature for the potatoes.Note that there is always a chance to put the roast back into the oven for a final minute to bring it back if the meat is not as hot as you’d like.
Ingredients include: 8 Maris Piper potatoes; rapeseed oil or animal fat; and flaky sea salt. Below 500 Kcal per serving, this method is hard to miss.
