No traditional Christmas dinner would be complete without the accompaniment of perfect roast potatoes – crispy on the outside and fluffy on the inside. The following recipe is my own favourite, and it can be adapted to suit your own preferences. The most important things are having the oven and the fat really hot before putting the potatoes into the roasting dish, and serving them as soon as possible after cooking.
Potatoes (my own preference is for Maris Piper. You could use King Edwards or Rooster, or your own favourite).
Goose Fat (butter or olive oil can be used, but goose fat is a real Christmas treat).
Optional: Sea Salt, Flour, Semolina
Preheat the oven to 250°C – gas mark 9 – 500°F. When you do this is a matter of personal choice, but do remember that roast potatoes are best cooked to be ready just before serving.
Heat the fat in your pre-heated oven for about 20 to 30 minutes.
Peel the potatoes, and cut each into pieces of the size you would like.
Put the potatoes into a saucepan with cold water (add salt if desired) and bring to a boil, then cook for 5 or 6 minutes.
Drain the potatoes in a colander and then shake vigorously. This will roughen the edges of the potatoes and help with the crispiness. Before shaking you can add either flour or semolina (Nigella recommends this) although I prefer just the potatoes.
Put potatoes into the heated fat, being careful to avoid splashes and splatters. Put into the hot oven, and cook for between 50 and 60 minutes. Turn halfway through cooking time. Try to have your potatoes ready just before you serve, but if you must leave them in the oven a short while, drain off any excess fat to prevent them soaking up the fat and going soggy.