Roast potatoes will be 'truly marvellous' if you don't miss 1 step

Gluten-free, dairy-free and vegan, this recipe will take your roast to the next level with potatoes that can be enjoyed by all. Perfect for a Sunday with friends and family or as comfort food for a night in, this recipe is an easy fix for crispy yet fluffy roast potatoes every time. Blogger Max Makes Munch shares that this 1.5 hour method will produce "marvellous" results that serves a party of six. The blogger prefaces that the "fundamental" and "key scientific principle to remember is that oil and water do not mix". Going forward, this law will allow for crispy edges - here's how.

The mistake of shaking your potatoes within the tray, or scoring them, is said to produce a large surface area or additional holes that make space for water. The blogger claims that this potential trapping of water prevents fat from crisping the crunchy edge Brits know and love. Max suggests: "To have a truly marvellous roast potato, one must let the potato dry completely after parboiling, before roasting in extremely hot fat".

For those with access to two ovens, the option for cooking potatoes seperatley allows for different temperatures and a shorter cooking time. For the typical household, cooks should wait until after the roast is cooked, loosely wrapping up the meat with foil to maintain its heat, before raising the oven's temperature for the potatoes.Note that there is always a chance to put the roast back into the oven for a final minute to bring it back if the meat is not as hot as you'd like.

Ingredients include: 8 Maris Piper potatoes; rapeseed oil or animal fat; and flaky sea salt. Below 500 Kcal per serving, this method is hard to miss.

Instructions

• Begin by preheating your oven to 220ºC and boil a large pan full of salted water.
• Peel and cut the potatoes into sizable chunks. Max prefers Maris Piper spuds in her recipe, but if you can't find them, opt for a floury potato such as a Russet or King Edward.
• Place the potatoes into the pan, boiling them for 8-10 minutes, then drain before distributing them on a cooling rack, ensuring there is enough space around each.
• Leave the potatoes to dry. You can know they have dried when there is no longer any steam rising and they are dry when touched. The blogger adds to "be careful not to break them up".
• Then take a large enough roasting tin and fill the bottom with approcimately 5mm of fat, heating up it's contents above the stove. The writer claims: "If I'm using animal fat for roast potatoes, I tend to choose goose or duck fat, but beef dripping is great too if having roast beef. Often, I choose to stick with a healthier option of rapeseed oil as it has a high smoke point".
• Finally lay the potatoes within the fat, gently roating them to leave them surrounded by a thin coat. Place the tray within the oven to cook for an hour/ until they appear crispy and golden brown, ensuring you make time to turn them every 20 minutes to continue coating them further.
• Once out of the oven, lift the potatoes from the remaining fat shake them within a bowl of sea salt, ready to serve.