Roast potatoes are the ultimate side dish when it comes to a Sunday roast, and these ones cuddle up particularly nicely to rosemary and thyme roast chicken. Or if you prefer a more laidback cooking approach, a slow-cooked beef pot roast. The competition is on. Your mother-in-law served roast potatoes with chicken last month and received a chorus of praise from around the dinner table for her efforts. Now it’s your turn and you won’t let her take the title as Champion Potato Roaster. Here’s how you win.
What are roast potatoes?
Roast potatoes are essentially roughly cut potatoes cooked in oil or fat in the oven. They are usually, but not exclusively, served with a roast meat. I don’t know anyone who would serve a roast dinner WITHOUT a roast potato. It would just be outrageous. Not originating in the UK, it is unlikely that the first potatoes were roasted here. However, due to the Brits’ exceptional dedication to the pursuit of the perfect roast potato, and my word limit, we’ll start our history here. Going back 500 years, meat, vegetables and potatoes were all thrown into one pan and left to cook while everyone was at church on a Sunday morning. Hence, Sunday roast. The vegetables and potatoes would cook in the meat’s juices soaking up all the rich oils and fats giving us the first (maybe?) roast potatoes. The feast was then shared after the Sunday service. However, the roast potato is no less popular throughout the rest of Europe appearing in regional variations. Take Spanish patatas bravas, for example, also deliciously crispy and come with a tangy tomato sauce. Or German bratkartoffeln, which are roasted (or fried) potatoes with bacon and onion. Or parmentier potatoes, which are small cubes of roast potato flavoured with garlic and herbs French-style.
Best potatoes for roasting
The perfect roaster is a floury, also known as starchy, variety of potato. Avoid any labelled ‘waxy’. Floury potatoes have a coarse and grainy texture which give the all-important ‘fluffy’ centre when roasted. Waxy, on the other hand, have a low starch and high water content which makes them mushy in the middle. There are over 4000 types of potato worldwide, you have 200 to choose from in the US and 500 in the UK! And it’s pretty unanimous that in the UK the Maris Piper reigns roasting supreme. Followed by a King Edward in second place, and a Desiree in third. Whereas for potato roasters in the USA, it’s a close call between the Russet and a Yukon Gold for the top spot. However, the Russet is a clear winner for me. Like the British Maris Piper, their higher starch content makes them super soft and pillowy on the inside and the thinner skin gives them good crunch. I prefer my Yukon Gold in wedge form.
What oil to use
The key consideration is smoking point, the point at which oil starts to burn. The higher the smoking point, the better for roasting. These are the most popular: Goose or duck fat – The most expensive and least likely to be in your store cupboard, but my FAVES! These make truly luxurious, richly flavoured roasties that are crackly-crusted and super soft-centred thanks to the animal fat, which is not as easily absorbed compared to vegetable oils. These have a medium-high smoking point, so good for roasting. Canola, grapeseed or sunflower oil – Vegetarian and easily accessible, these affordable oils are neutral in flavour. The fairly high smoking point means they’re easy to work with and less likely to burn. The most popular choice. Olive oil – Don’t get me wrong, I love olive oil. However, the slightly bitter flavour and low smoking point means I don’t roast with it.
Storage and leftovers
Obviously, a roasted potato is at its best straight from the oven and fat-spitting hot! But if you are prone to cooking a few too many extra (guilty!), they can be stored in an airtight container and kept in the fridge for 2-3 days. However, if you want to re-live those perfect roastie moments, the best way to revive a roast potato is in the air fryer. It will take between 3 and 5 minutes depending on your appliance.
Other recipes to try
Slow Cooked Pot Roast with Gravy Beef Bourguignon Recipe Roasted Rainbow Carrots with Pistachios Irish Beef Stew
