Refrigerator roasties recipe
Created by Tom Booton
What's the secret to the best roast potatoes? According to chef Tom Booton, it's all in the groundwork. 'Sunday spud prep starts on a Friday in my restaurant kitchens – the potatoes are fully cooked through in a water/salt brine that means you get flavour in every bite. Come roasting time, it's all about simplicity.' These roasties are definitely worth the wait.
See method- Serves 6
- Takes 1 hr 20 mins plus at least 4 hrs chilling
- 557 calories / serving
- Freezable
- Vegetarian
- Vegan
- Dairy-free
- Gluten-free
Ingredients
- 1.5kg Tesco Finest red potatoes, peeled
- about 40g table salt (see step 2)
- 6 tbsp vegetable oil
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Shop ingredientsEach serving contains
- Energy
- 2330kJ 557.0kcal
- Fat
- 28g
- Saturates
- 2g
- Salt
- 0.7g
- Sugars
- 3g
of the Reference intake
Carbohydrate 66.1gProtein 6.5gFibre 6.8g
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Method
- Cut the potatoes into slightly larger chunks than you usually would. If you like, trim off some of the rounded edges to rough up a bit more.
- Fill a large saucepan with a 2% brine – that’s 20g of table salt for every litre of water you put in. Add the potatoes and bring to the boil, then reduce the heat to medium for about 20 mins until the potatoes are completely cooked through and start to fall apart.
- Gently drain into a colander. Once they’ve cooled enough to handle, give them a little shake to roughen the edges (or see tip, below) and lift onto wire racks over trays. Once completely cold, chill for at least 4 hrs, uncovered, but better still, overnight (or you can freeze at this stage).
- Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil for a good 5 mins in a large roasting tin or cast iron ovenproof pan. Add the potatoes (with no seasoning), turning in the oil, then roast for 45-55 mins, turning every 15 mins or so, until golden and crunchy.
- Tip: For maximum crunch, scrape cooked potatoes with a fork to increase the roughness on the outsides. Craggy edges = more oil absorption = extra crispy.
- See more Sunday roast recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
