Make roast potatoes with a ‘lovely crispy crust’ using chef’s easy recipe tip

Sunday roast is, to many Brits, the highlight of their weekend – especially if a good is among the various trimmings.

Achieving the perfect roast potato is nothing short of a science, with tips and tricks aplenty trying to explain the perfect ratio between crispiness to fluffiness.

That’s why, this weekend, you may want to try a simple by Rick Stein’s son and fellow chef, Jack Stein, who previously shared some key tips on the Rick Stein channel.

As usual, the first step in the is to peel the potatoes but Jack does this a little differently. According to him, keeping the potato peel for the water that the whole spuds are boiled in enhances the flavour.

And it’s not the only unique method he has for crispy, every single time.

Jack Stein’s roast potatoes recipe

Ingredients

1kg Maris Piper potatoes

Vegetable oil, for cooking

Duck fat, to season

Salt and pepper

Method

Start by peeling the potatoes and cutting them into uniform pieces to ensure they cook evenly. It’s essential to add the potatoes to the water only once it’s already boiling; this helps create a crispier exterior on each piece.

According to Jack, starting with cold water will result in a more uniform texture, similar to new potatoes, rather than the crisp, golden crust typical of roast potatoes.

For added flavour, he recommends seasoning the water with a generous amount of salt and boiling the potatoes for about 15 to 20 minutes.

Once cooked, drain the potatoes carefully, being cautious not to shake them too much, as this can cause them to break apart or become overly rough, contrary to what some recipes suggest.

Preheat a large roasting pan in the oven, then remove it and drizzle in a good amount of vegetable oil. Place the tray back in the oven to heat the oil until it’s very hot.

Jack emphasises that the oil must be sizzling before adding the potatoes. Once the potatoes are in the pan, toss them lightly to coat them in the oil, then roast for about an hour, turning them every 20 minutes to ensure they develop a crisp, golden crust.

For an extra boost of flavour just before serving, drizzle some duck fat over the potatoes and season with black pepper.

Adding the duck fat at the end provides a rich flavour while still keeping the vegetable oil, which can handle higher temperatures for an ideal crunch.