Roast potatoes. They’re the cornerstone of any good Sunday roast, a crispy, fluffy testament to culinary prowess. But achieving true roast potato perfection can feel like chasing a culinary unicorn. That’s where Tom Kerridge, the Michelin-starred chef known for his hearty, flavour-packed dishes, comes in. His roast potato recipe is legendary, delivering consistently outstanding results. This comprehensive guide will walk you through every step, revealing the secrets to creating roast potatoes so good, they’ll be the highlight of your next roast dinner. Get ready to elevate your potato game!
Understanding the Kerridge Approach: More Than Just Potatoes
Tom Kerridge’s cooking philosophy is rooted in understanding ingredients and applying techniques that enhance their natural flavours. With roast potatoes, this means recognizing the impact of potato variety, parboiling, fat selection, and oven temperature. It’s not just about chucking potatoes in a hot oven; it’s about crafting a symphony of textures and tastes.
Kerridge emphasizes that while the exact measurements are important, understanding the “why” behind each step is crucial for achieving consistent results. This allows for adjustments based on individual ovens and preferences. We will break down the key elements so you can master this iconic recipe.
Choosing the Right Potatoes: The Foundation of Perfection
The type of potato you choose is paramount to the final outcome. Different potatoes have different starch levels, which directly affect their texture when roasted. For truly exceptional roast potatoes, you need a floury variety.
Maris Piper potatoes are Kerridge’s go-to choice. They’re widely available and deliver that perfect combination of fluffy interior and crispy exterior. Other good options include King Edwards or Desiree potatoes, though these may require slight adjustments to cooking times. Avoid waxy potatoes like Charlotte or Jersey Royals, as they won’t achieve the desired fluffiness.
Consider the size of your potatoes. Medium-sized potatoes are ideal as they offer a good balance between surface area for crisping and volume for fluffiness. Uniformity in size is also key, ensuring that all potatoes cook evenly.
The Parboiling Process: Unlocking the Fluff
Parboiling is a crucial step often overlooked, but it’s what sets Kerridge’s roast potatoes apart. This process partially cooks the potatoes, creating a slightly softened exterior and activating the starch. This starchy surface then roughens up beautifully in the pan, providing maximum surface area for crisping during roasting.
To parboil correctly, peel your chosen potatoes and cut them into evenly sized chunks – roughly 5cm (2 inches) is a good starting point. Place the potatoes in a large pan of cold, salted water. The cold water helps the potatoes cook evenly from the inside out. Bring the water to a boil and then reduce the heat to a simmer.
The simmering time is crucial. Simmer the potatoes for approximately 10-12 minutes, or until they are just about tender. You should be able to pierce them easily with a knife, but they should still hold their shape and not fall apart. Overcooking at this stage will result in mushy roast potatoes.
Once parboiled, drain the potatoes thoroughly in a colander. Allow them to steam dry for a few minutes. This step is crucial for removing excess moisture, further contributing to that sought-after crispiness.
The Roughening Technique: Creating the Crispy Canvas
This is where the magic happens. After draining and steaming, it’s time to roughen up the potatoes. This is essential for creating that incredible crispy crust.
Return the slightly cooled, parboiled potatoes to the empty pan. Using the pan itself, gently shake and toss the potatoes. You want to create a slightly roughened surface on each piece. Don’t be afraid to be a little rough – the more surface area you create, the crispier your potatoes will be. This roughening releases even more starch, providing fuel for the crisping process in the oven.
You’ll notice the edges of the potatoes starting to look a bit fluffy and broken. This is exactly what you want. The more jagged and uneven the surface, the better the final result.
Selecting the Right Fat: Flavour and Crispy Perfection
The choice of fat is another critical element in achieving Kerridge-level roast potatoes. The fat not only prevents the potatoes from sticking to the pan but also contributes significantly to their flavour and crispness.
Tom Kerridge himself recommends using beef dripping or goose fat. These fats have a high smoke point, meaning they can withstand high oven temperatures without burning, and they impart a rich, savory flavour to the potatoes. Beef dripping adds a deep, meaty richness, while goose fat offers a more delicate, slightly sweeter flavour.
If you don’t have access to beef dripping or goose fat, other suitable options include duck fat, vegetable oil, or even a good quality olive oil. However, bear in mind that the flavour profile will be slightly different. Avoid using butter alone, as it has a lower smoke point and is more likely to burn.
The amount of fat is also important. You need enough to generously coat the potatoes and allow them to sizzle and crisp up in the oven. Aim for a generous layer of fat in the roasting pan, ensuring that the potatoes are partially submerged.
Roasting to Perfection: Time, Temperature, and Technique
Preheat your oven to a high temperature. Tom Kerridge recommends 200°C (400°F) for a conventional oven, or 180°C (350°F) for a fan-assisted oven. A hot oven is crucial for achieving that crispy exterior.
While the oven is preheating, place your chosen fat in the roasting pan and put it in the oven to heat up. This ensures that the fat is searing hot when you add the potatoes, kickstarting the crisping process immediately.
Carefully remove the roasting pan from the oven and add the roughened potatoes. Ensure that they are evenly distributed in a single layer. Avoid overcrowding the pan, as this will steam the potatoes rather than roast them. If necessary, use two roasting pans.
Roast the potatoes for approximately 1 hour to 1 hour and 15 minutes, or until they are golden brown and crispy all over. Turn them every 20-25 minutes to ensure even browning. This also helps to prevent them from sticking to the pan.
During the final 15 minutes of cooking, you can add some aromatics to the pan to infuse the potatoes with extra flavour. Sprigs of fresh rosemary, thyme, or garlic cloves are all excellent choices.
Seasoning and Serving: The Finishing Touches
Once the potatoes are cooked to perfection, remove them from the oven and drain them on kitchen paper to remove any excess fat. Season generously with sea salt and freshly ground black pepper. You can also add other seasonings to taste, such as garlic powder, onion powder, or smoked paprika.
Serve the roast potatoes immediately while they are hot and crispy. They are the perfect accompaniment to a traditional roast dinner, but they can also be enjoyed as a side dish with other meals.
Troubleshooting Tips: Common Issues and Solutions
Even with the best intentions, things can sometimes go wrong in the kitchen. Here are some common issues you might encounter when making roast potatoes and how to solve them:
- Potatoes not crispy enough: Ensure your oven is hot enough and that you are using enough fat. Make sure to roughen up the potatoes properly after parboiling.
- Potatoes are too greasy: Drain the potatoes thoroughly on kitchen paper after roasting to remove any excess fat.
- Potatoes are burnt on the outside but not cooked inside: Reduce the oven temperature slightly and roast for a longer time.
- Potatoes are sticking to the pan: Make sure you are using enough fat and that you are turning the potatoes regularly during roasting.
- Potatoes are soggy: Ensure you drain the potatoes thoroughly after parboiling and steam dry them for a few minutes before roughening. Avoid overcrowding the roasting pan.
Variations and Experimentation: Making it Your Own
While Tom Kerridge’s recipe is a masterpiece in itself, don’t be afraid to experiment and put your own spin on it. Here are a few ideas to get you started:
- Add different herbs and spices: Try adding smoked paprika, garlic powder, onion powder, or dried oregano to the potatoes for extra flavour.
- Use different types of fat: Experiment with duck fat, bacon fat, or even a good quality olive oil.
- Add vegetables to the pan: Roast other vegetables alongside the potatoes, such as carrots, parsnips, or onions.
- Make garlic roast potatoes: Add crushed garlic cloves to the pan during the last 15 minutes of roasting for a delicious garlic flavour.
Recipe Summary
To summarise, follow this outline for perfect Tom Kerridge-style roast potatoes.
- Choose floury potatoes, like Maris Piper, and cut them into evenly sized chunks.
- Parboil in salted water for 10-12 minutes until just about tender.
- Drain well and steam dry for a few minutes.
- Roughen up the potatoes by shaking them in the pan.
- Preheat the oven to 200°C (400°F) or 180°C (350°F) fan.
- Heat beef dripping or goose fat in the roasting pan in the oven.
- Carefully add the potatoes to the hot fat in a single layer.
- Roast for 1 hour to 1 hour 15 minutes, turning every 20-25 minutes.
- Add aromatics like rosemary or garlic during the last 15 minutes.
- Drain on kitchen paper and season generously with salt and pepper.
The Legacy of Great Roast Potatoes
Tom Kerridge’s roast potato recipe has become a benchmark for home cooks and professional chefs alike. Its success lies in its simplicity, its focus on quality ingredients, and its meticulous attention to detail. By following these steps, you too can create roast potatoes that are truly exceptional. Enjoy the process, experiment with flavours, and most importantly, share your delicious creations with friends and family. You’re now equipped to make roast potatoes that will impress everyone.
Mastering the art of roast potatoes is a rewarding culinary journey. It’s about understanding the science of potatoes, embracing the power of technique, and celebrating the joy of simple, delicious food.
What type of potatoes are best for Tom Kerridge’s roast potatoes?
The best potatoes for achieving that legendary Kerridge crispiness are Maris Piper or King Edwards. These are floury potatoes, meaning they have a high starch content. This starch is crucial because when boiled, it creates a fluffy exterior that, upon roasting, turns into that beautiful, golden-brown, and incredibly crispy crust we’re after.
While other potatoes might work in a pinch, using floury varieties like Maris Piper or King Edwards will significantly impact the final result. They will provide the ideal texture and allow the fat to cling more effectively, leading to a far superior roast potato experience.
What type of fat does Tom Kerridge recommend for roasting potatoes?
Tom Kerridge’s preferred choice for roasting potatoes is goose fat. Its high smoking point and rich flavour contribute significantly to the potatoes’ flavour and texture. Goose fat creates an incredibly crispy and flavourful crust that sets his roast potatoes apart.
However, if goose fat isn’t available, duck fat is a very good substitute. Alternatively, a high-quality vegetable oil or even beef dripping can be used, though the flavour profile will be slightly different. The key is to use a fat with a high smoking point to ensure it doesn’t burn during the roasting process.
How important is it to chuff the potatoes after boiling?
Chuffing the potatoes, which involves shaking them vigorously in the pan after boiling, is absolutely crucial to Kerridge’s method. This process roughens up the edges of the potatoes, creating a larger surface area. This is where the magic happens.
The increased surface area allows for more fat to cling to the potatoes during roasting. The roughened edges also crisp up beautifully in the oven, resulting in that signature extra-crispy exterior that defines Kerridge’s roast potatoes. Don’t skip this step; it makes a world of difference.
What is the ideal temperature for roasting Tom Kerridge’s potatoes?
The ideal temperature for roasting Tom Kerridge’s potatoes is high – around 190°C to 200°C (375°F to 390°F). A high temperature ensures the fat is hot enough to quickly crisp up the potatoes and create that beautiful golden-brown exterior.
Roasting at a lower temperature will result in potatoes that are cooked through but lack the desired crispiness. A high temperature is essential for achieving the Maillard reaction, the chemical process responsible for the browning and flavour development that makes these roast potatoes so irresistible.
How long should I boil the potatoes before roasting them?
The potatoes should be parboiled for about 8-10 minutes, or until they are just slightly tender. You want them cooked enough to be easily pierced with a fork, but not so cooked that they fall apart. This stage is crucial for achieving the right texture.
Overboiling the potatoes will result in a mushy texture, making it difficult to chuff them effectively and preventing them from crisping up properly in the oven. Underboiling, on the other hand, means the potatoes won’t be fluffy enough on the inside, and the outside won’t crisp as well.
Can I prepare the potatoes ahead of time?
Yes, you can definitely prepare the potatoes ahead of time. In fact, Kerridge often recommends doing so. Parboil the potatoes, chuff them, and then leave them to cool completely. You can then store them in the fridge, uncovered, for up to 24 hours.
This resting period allows the potatoes to dry out slightly, which further enhances their ability to crisp up during roasting. Just remember to bring them to room temperature before roasting for best results, and adjust cooking time accordingly.
How do I ensure the potatoes don’t stick to the roasting tray?
To prevent the potatoes from sticking, make sure you generously coat the roasting tray with your chosen fat and preheat the tray in the oven before adding the potatoes. Ensuring the fat is hot before the potatoes make contact helps create a non-stick surface.
Also, avoid overcrowding the tray. Overcrowding lowers the oven temperature around the potatoes, leading to steaming rather than roasting. If necessary, use two trays to give the potatoes enough space to roast evenly and avoid sticking together.