Ultimate Roast Potatoes


Ultimate Roast Potatoes

Crispy on the outside and delightfully fluffy on the inside – everything a roast potato should be.

Serves 6.

Products used:

MasterClass Ceramic Non-Stick Induction Ready 20cm Saucepan
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
MasterClass 24cm Stainless Steel Matt Black and Brass Colander
MasterClass Smart Space Seven-Piece Non-Stick Stackable Baking Equipment Set


1kg potatoes (Maris Pipers are best for this recipe)
2 tbsp sea salt
2 garlic bulbs
1 handful fresh rosemary
100g duck fat or 50ml veg oil and 50g butter


Pre-heat oven to 180°C.

Peel and cut the potatoes into equal sized pieces.

Boil the potato pieces in a pan with 1 tbsp of salt for 10 minutes, then drain.

Meanwhile place the duck fat or oil into a roasting tray with the halved garlic bulbs.

Place the tray into the oven for 10-15 minutes.

Shake the potatoes in a colander once drained then carefully pour into the roaster.

Stir the potatoes a little so that they all become coated with the fat.

Roast in the oven for approximately 1 hour. Scatter over the rosemary and remaining sea salt and serve.