Perfect Roast Potatoes

Delia’s famous roast potatoes with shatteringly crisp edges and fluffy centres, achieved by roughing up the surface before they hit the hot fat.

Ingredients

• 900g (2 lb) Desiree or King Edward potatoes
• 50g (2 oz) goose fat, lard or beef dripping
• Salt

Directions

1. Pre-heat the oven to 200C (gas mark 6) and put the fat into a solid roasting tin on the top shelf to heat.
2. Peel the potatoes, keeping small ones whole and cutting larger ones in half so they are an even size.
3. Place the potatoes in a saucepan, cover with boiling water, add salt and simmer for about 10 minutes, then drain well in a colander.
4. Return the potatoes to the empty pan, put the lid on and shake vigorously to roughen up and fluff the surfaces, which gives them their crunch.
5. Remove the hot tin from the oven and, using a long-handled spoon, lower the potatoes into the sizzling fat, turning them so each one is coated.
6. Return to the top shelf and roast for 45 minutes to 1 hour, turning once, until crisp and golden all over.
7. Drain on kitchen paper, sprinkle with crushed salt and serve immediately.

Notes

Delia Smith’s definitive roast potato method; goose fat gives the best flavour and a high smoke point.