“These potatoes are simple and get super-crisp as they are twice-cooked, so don’t skip the boiling stage. I would urge you to use the pan-fry method if you don’t have a double oven. Also don’t be afraid to forget the roast potato and just have potato salad if you want a low-stress day,” says Perry.
Ingredients
Method
Preheat oven to 220°C fan-forced. Place potato in a very large saucepan, cover with cold salted water and bring to the boil over medium-high heat. Cook until tender when pierced with a knife (10-12 minutes). Drain; cover with tea towel to steam dry (5 minutes).
Transfer potato to a large bowl, drizzle with extra-virgin olive oil and toss to coat (do not season at this stage as the potatoes will be extra crisp if unsalted). Divide potatoes between two large oven trays and roast, turning occasionally, until golden and crisp all over (40-50 minutes). Season generously to taste and toss to coat.
Meanwhile, whisk crème fraîche and milk in a bowl until soft peaks form and season to taste.
Serve roast potatoes with whipped crème fraîche on the side.
Note
Swap extra-virgin olive oil for duck fat if desired.
Neil’s variations
If the oven is working overtime and there isn’t any room for roast potatoes, shallow-fry potatoes in 2 cups olive oil, in batches, turning occasionally, until golden and crisp (15 minutes).
For extra crunchy potatoes, toss potatoes in ½ cup coarse semolina before roasting.
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