How to Make the Perfect Summer Roast Potatoes
Roast potatoes are not just for winter Sunday lunches, they’re perfect all year round, including during the warmer summer months. The best roast potatoes are crispy on the outside and fluffy on the inside and are full of herb-alicous flavour. They’re amazing with lemon and garlic, too. We use a mix of olive oil and goose fat but this recipe works just as well when cooked in your oil or fat of choice.
Here’s our top tips on how to make the summer roasties with the mosties, and check out the full recipe here.
1. USE THE RIGHT FAT
A mix of goose fat and olive oil is a proven combo that delivers the best crunch and flavour. Plus, the goose fat stops the oil from smoking, and the oil stops the goose fat from being too rich. It’s important to make sure the fat is hot before you add the potatoes – it allows them to seal immediately, so they don’t soak up too much oil, leaving you with greasy roasties. So preheat the oven to 200°C/180°C fan/gas 6 and heat up the roasting tin for at least 10 mins.
3. PARBOILING MAKES PERFECT
The sieve is your friend when adding the flour as it makes everything more Part-cooking the potatoes before roasting stops them becoming tough, instead helping them get crispy on the outside and fluffy inside. Put the pan on a medium-high heat, bring to the boil, then simmer for 15 mins. Drain into a colander, then give them a good shake to fluff up. Let them steam for 5 mins – you don’t want to add wet potatoes to hot fat! They’ll crisp up better too.
5. GO BIG ON SUMMERY FLAVOURS
Adding thyme, garlic and lemon will bring a lovely flavour of the Med, so add these when you baste halfway through cooking. Once the roasties are done, sprinkle with sea salt for an extra flavour boost.
2. PREP YOUR POTATOES
Cut the tatties into chunks of roughly the same size for even cooking. You could cut them on the diagonal, which increases the surface area, for extra crunch. It’s good to rinse them before cooking to remove some of the starch that can make them claggy. Pop in a large pan, cover with cold water, drain, then cover again with fresh water. Add a good pinch of salt.
4. IT’S CRUNCH TIME
That hot oil is your roasties’ best friend, so transfer the potatoes to the hot tin then turn and coat them well. Roast for 30 mins, then turn and baste them in the oil so they crisp up all over. Roast for another 30 mins, or up to 40 mins for ultimate crunch.
NEED RECIPE INSPIRATION? TRY ONE OF THESE DISHES WITH YOUR ROAST POTATOES
Herby Chilli Rib or Beef
In a nod to tradition, we’ve chosen comforting roast beef and green veg, but fresh herbs, beans and chilli keep flavours light and upbeat. Try with our irresistible summer roasties.
Get the recipe >
Harissa Roasted Squash, Carrots and Chickpeas with Lemony Yogurt
Feta cheese goes really well with this dish, so if you don’t need it to be vegan, add it crumbled to the dressing for an extra layer of flavour.
Get the recipe >
Looking for more delicious meal inspiration? Check out all our recipes.