Roast Potatoes: The crispiest and fluffiest you'll ever try
1 year ago
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Please find the recipe below, but in short find the most suitable potatoes. They should be floury not waxy, you can always ask in the store but simply reading the info on the packet should give you a clue.
Roast potatoes
Rooster, King Edward or Maris Piper potatoes 2k / 4.5Lb
Water to cover
Table salt 3 tbsp
Baking soda 1 tsp
Duck fat or lard 100g / 3.5oz
Light rape seed oil 1 tbsp
Flaky salt to sprinkle
The baking soda bath breaks down the potato's pectin and draws the starch to the surface, which promotes browning and the satisfying crispiness that only a perfectly roasted potato can deliver.
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