Having learnt the tricks of the trade from her Mum, chef Mimi is a self-proclaimed master of the roast potato. Lucky for us, she’s put all her tips and tricks into this year’s limited edition Christmas box. With our step-by-step instructions and pre-portioned ingredients, you get everything you need to cook your roast potatoes to perfection.
Roasted until crisp and golden on the outside and mouthwateringly fluffy on the inside, with a generous seasoning of rosemary salt, these roasties are so good, they just might steal the show this Christmas.
Peel the potatoes and chop them into 4cm chunks. Pop them in a saucepan of water, ensuring the potatoes are completely submerged and cover with a lid or clingfilm. Leave overnight at room temperature.
While the turkey cooks, pop the large saucepan of potatoes (keeping the water) on high heat, with a generous pinch of salt and bring to the boil. Simmer until the edges have softened when you poke them with a knife, about 10 mins. Tip: This is parboiling!
Mix the remaining chopped rosemary (leftover from the Turkey - see tab) with the plain flour (see ingredient list for amount), and a large pinch of salt and pepper.
Drain the potatoes in a colander and leave for 2 mins so they drain completely.
Dry your large saucepan completely and return the potatoes to it, off the heat. Add the rosemary flour, cover with a lid and shake vigorously to 'fluff up' the potatoes and evenly distribute the flour. Tip: By doing this you create more surface area on the potatoes so they go crispier in the oven. Set the potatoes aside in their pan - we’ll roast them later.
Once the baking tray has been in your oven for at least 10 mins, remove it and gently tip the potatoes into it - careful not to burn yourself with any spitting oil! Make sure the potatoes are in an even layer (or they won’t get crispy!). Roast on the top shelf of your oven until golden and crispy, 1 hour - 1 hour 15 mins, turning halfway. Just cook for a few more mins if they aren't golden in this time.