While we all love a roast, especially at Christmas, I reckon that deep down we have this secret shared belief that the best bit of it is the roast potato. Of course, there’s a majesty to a tender, juicy, aromatic bird with a browned skin. And of course, a big-flavoured gravy makes a difference. But no matter how wonderful everything else is, if the roasties aren’t quite there, we’re not quite satisfied
RECIPE HESTON BLUMENTHAL PHOTOGRAPH HAARALA HAMILTON FOOD STYLING VALERIE BERRY STYLING ALEXANDER BREEZE
The recipe
Serves 4-6
Hands-on time 20 min Oven time 1 hour Simmering time 25 min
• 2kg maris piper potatoes
• Vegetable oil or melted goose fat, duck fat or lard to roast
• 3 thyme sprigs
• 6 garlic cloves
1 Peel the potatoes and cut them into even-size large chunks. Immerse the potatoes in a bowl of cold water as you prepare them to prevent browning. Rinse in a colander under cold running water until the water runs clear, to remove excess starch.
2 Fill a large pan with lightly salted water and add the potatoes. Bring to the boil, then reduce the heat to a simmer and cook for 25 minutes until tender. Drain them well in a colander, then spread out on a large wire rack set over a tray.
Allow to cool.
3 In the meantime, heat the oven to 180°C fan/gas 6. Select a large roasting tray, big enough to take all the potatoes when spread out in a single layer. Add enough oil (or melted fat) to the roasting tray to create a shallow layer about 5mm deep. Lay the potatoes out carefully in the roasting tray, including all the smaller, broken-up pieces (they make wonderful ultra-crispy bits) and roast in the oven for 20 minutes.
4 Turn the potatoes a little, then roast them for an additional 20 minutes or until firmed up and lightly golden on all sides. Turn the potatoes once more, especially the sides that look like they may need more time. Scatter over the thyme and use the back of a knife to smash the garlic cloves. Add these to the tray and return to the oven for another 20 minutes. The potatoes will be golden and crispy. Season with salt
