To ruffle or not to ruffle. Everyone has their own little tips and techniques but my favourite is one my British friends have been following for years and believe me it will give you a crispy outside and a fluffy centre every time.
Special equipment: Roaster and rack.
|500g||Potatoes, King Edward, Maris Piper or Lincolnshire, cut into 4-6 even pieces, depending on the size|
|200g||Goose fat or vegetable oil|
|2 pinches||Salt and pepper|
|½ bulb||Garlic, skin on|
Pre-heat your oven to 200°C.
In a large saucepan on a high heat, bring the water and the salt to the boil. Add the potatoes and bring back to a gentle boil for 5-6 minutes or until the outside of the potatoes starts to flake (*1).
Drain the potatoes into a colander and allow to stand for 2 minutes. Shake the colander gently so all of the potatoes are ruffled and slightly fluffy (*2).
Place the goose fat or vegetable oil onto a medium sized heavy based roasting tray and place in the oven to heat up (*3).
Carefully remove the roasting tray of hot fat from the oven and using a spoon with a long handle or a pair of tongs, place the potatoes in an even layer, making sure they do not touch one another.
Season with 2 good pinches of salt and pepper and roast in the oven for 40 minutes, turning them half way through.
Add the garlic during the last 5 minutes of cooking.
Remove from the oven, add the thyme and rosemary and leave for one minute for the herbs to infuse and release their flavour.
Drain the potatoes and serve alongside your roast.
Recipe © Raymond Blanc 2015.
Photograph © Jean Cazals 2015.