Two weeks ago, Joanna returned from visiting family in England and shared lots of amazing photos of London. Ocean swims! Potato! ! The last one stopped me in my tracks. I immediately sent Jo an all-caps text requesting her cousin Livivi’s recipe for gorgeous roast potatoes. Thankfully, I wasn’t the only one (reader, I thought you could count on me!). So the other day, I called up Livi herself to get all her tips and tricks.
“I call it Dilly roast potatoes because this is how our grandfather, Dilly, used to make them when we were kids,” she told me. “He would spend hours peeling potatoes while we were all out on the boat. We would come back completely hungry and jump into the piles of potatoes.” dreamy feeling roast potatoes. ” Here’s how to make it yourself…
Step 1. Start with the right potatoes
“It all comes down to this,” Libby says. “I use a very British potato variety called Maris Piper, but wherever you live, look for the type of potato used for fries.” FYI, Americans, the best replacements for Maris Piper are Russet potatoes or Yukon Golds. Livivy added: “I often pick up a generic bag at the grocery store that just says ‘roast potatoes.’ I choose ones that get fluffy on the inside when cooked. That’s how you make a delicious roast.”
Step 2. Peel, chop, and parboil.
Bring a large pot of water to a boil on the stove. While the potatoes are heating, peel them and cut them into small pieces. “You want something fairly thick,” says Libby. “For medium-sized potatoes, cut them in half. For large potatoes, cut them in quarters. When the water comes to a boil, add the potatoes and parboil for 7 to 10 minutes.” After about 7 minutes, test gently with a fork. It should be soft on the outside and firm and uncooked in the center. Once done, drain the water and set aside in a colander.
Step 3. Preheat the oil.
“Here’s the trick: Heat the oil in a roasting pan before adding the potatoes. I put 1 to 1.5 centimeters of sunflower oil in an aluminum roasting pan, set the oven to about 165°C (330°F), and heat for 5 to 10 minutes until the oil is warm. If you’re using a thicker roasting pan, like a ceramic one, you may need to heat it longer. The important thing is that you want the potatoes to sizzle when you put them in the oil.” Any oil with a high smoke point will work, but Livvy usually uses sunflower oil, which is easily available. “My mother uses goose fat for Christmas, because it’s like a classic celebration, but it’s very rich and the flavor is very strong. And I don’t have it on hand anyway. Just don’t use olive oil, because it has a low smoke point.”
Step 4. Roast low and long, turning frequently.
Once the oil is hot, carefully pour the potatoes into the pot and let them sizzle in the oil. “This way, they return to the oven with a nice coating. Roast them for about an hour, turning them in the pan regularly (about every 15 minutes). This way, you’ll get a golden, luxurious surface for a long time on low heat, turning them often. It’s like when you’re frying something, rotating them so both sides are evenly cooked.”
Step 5. Add salt and serve.
Check potatoes after 1 hour. When pricked with a fork, they should be deep golden brown and soft in the center. “I put it in a bowl, after that “I like a crumbly type of sea salt (not chunky like Himalayan) because it sticks better to hot potatoes.”
Thank you so much, Livi (and Dilly)! I can’t wait to try this method! Do you have a potato recipe (or any other type of recipe) you’d like to share with your family? We love potatoes!
PS Want something to go with your heaping roast? How about Lulu’s favorite carrot soup or salmon (for starters)?
Source: Cup of Jo – cupofjo.com
