Roast potatoes are one of the classic accompaniment to Christmas dinner. Here the potatoes are boiled a little longer than normal, drained and smashed (which gives them a larger surface area) then they’re roasted and because of the smashing they come out extra crispy.
Prep time: 10 minutes/Cook time: 80 minutes/Serves: 6
Ingredients:
1.5kg floury potatoes (Maris Piper or King Edward), smaller potatoes kept whole, larger ones chopped in half
100ml sunflower oil
Method:
Heat oven to 200C (180C fan/400F/gas mark 6). Put the potatoes in a large pan filled with cold salted water. Bring to the boil and cook for 15 mins until a cutlery knife can be inserted into the centre of a potato with only a little resistance, then drain and steam-dry.
Arrange the potatoes in a large roasting tin, leaving enough space between each one so that they have room to spread once smashed. Using a fish slice, push down on each of the potatoes to break them up slightly. Don’t worry if some break up completely, it just means more crispy bits. Season well and drizzle over the oil. Roast for 1 hr, turning once, until golden and crispy.
