The Perfect Roast Potatoes
Golden, crispy edges with a soft, melt-in-the-mouth centre, perfectly seasoned for an irresistible bite – learn the secret to the best roast potatoes from Giles Babb of The Blue Bell Inn.
Here at The Blue Bell Inn, we use goose fat which gives a great depth of flavour and helps with the crispy exterior. Our goose fat comes from the Christmas before as we save it from our roast bird and it provides enough fat to last all year! Stored correctly in a Kilner jar in the fridge – there’s nothing better.
You can of course buy this in a jar at most good local shops.
And if you’re not a fan of goose fat or catering for vegetarians you can substitute for Hampshire rapeseed oil.
Another time saving trick is boiling your spuds the day before, drain and leave on a tray in fridge over night, it gives extra drying time, which helps with the crispness and gives you one less thing to worry about !
Ingredients
Ingredients
6 large potatoes
150g of goose fat
3 sprigs of thyme
Whole bulb of garlic, cut in half
Sea salt – season to taste
Freshly ground black pepper – season to taste
50ml rapeseed oil
Method
The first two stages of the potatoes can be done in advance, even the day before.
Step 1:
Peel and quarter the potatoes.
Place them in a pot and cover with cold water, season generously with salt. Bring them to the boil and allow to cook until they are just beginning to fall apart.
Step 2:
