Dan Rowbotham’s Ultimate Roast Potato

Method:

Peel the potatoes and cut them into thirds, you want fairly large cuts. This helps to keep them intact whilst ensuring they are cooked all the way through.

In cold water, bring the potatoes to a simmer. Add 2 teaspoons of bicarbonate of soda and also a good amount of salt to the pan. The bicarb and salt both ensure an extra crispy spud. Cook the potatoes until a butter knife can go into them with little resistance.

Strain off the water and then let them steam dry for a good 5-10 minutes.
Fill a tray with a generous amount vegetable oil or any other oil with a high smoke point and pre heat it in the oven at 200C.

Toss your potatoes in the colander they were in. This helps to break up their surfaces meaning they take on more flavour and more crispiness. Season them with salt, pepper, garlic powder and a dusting of corn flour.

Carefully put them in the hot oil and then turn or baste them all with the oil in the tray. Bring the oven down to 180C and then cook them until they are golden.

Half way through the cooking process, take them out and turn them all over.

Serve and enjoy!