How To Cook The Perfect Roast Potatoes

There’s nothing like a generous helping of crispy, golden roast potatoes drizzled in lashings of gravy. And there’s nothing worse than disappointing, soggy ones ruining your roast. So if you’re cheffing this Christmas, make sure you’re in the former camp. Here Sorted chef Kush Bhasin, who has worked in a number of Michelin-starred kitchens, shares his recipe for the ultimate roast potatoes. From boiling your potatoes five days before (yes, really!) to basting them in goose fat, these foolproof tips will ensure your guests are impressed.

The Perfect Roast Potato Recipe, by Kush Bhasin

1. Choose King Edward potatoes – they have the highest dry matter content and a low sugar content which helps in achieving a dry, crispy outside.
2. Prepare your potatoes up to five days ahead of the big meal.
3. Start by peeling the potatoes and halving – you want large pieces – then add them to heavily salted, boiling water. It should be as salty as the sea.
4. Reduce the heat to a tiny simmer and once the potatoes start to fall apart and ‘peel’ they are ready – this should take 20-30 minutes. The peeling will help them absorb the salt from the water and goose fat when in the oven.
5. Boil them the day before or up to five days before, so they completely dry out and will absorb the fat better.
6. Once they are cooked, drain them thoroughly then leave them on a cooling rack so they can fully dry out on all sides. Refrigerating them overnight is a bonus.
7. Pre-heat a roasting tin with goose fat in an oven set at 220c. The fat needs to be as hot as the oven, then put the potatoes in – use tongs or place them in one by one so you don’t get splashed.
8. Make sure they each hit the goose fat and aren’t stacked up – they should sizzle when they hit the goose fat.
9. Douse them in the goose fat so they are completely covered. No need to season again.
10. Cook them in the oven at 220c for 20 mins, then reduce the oven to 180c and cook them for a further 20 minutes. When you turn the oven down rotate all the potatoes, so they get an even cook. 
11. When they are finished, they should be held together like ‘glass’ and crack with a loud crunch when you take a bite, yet still have a deliciously moist centre. Potato perfection!