How to Make the Perfect Summer Roast Potatoes

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.