Roast potatoes are only a side dish but my goodness, aren’t they everyone’s favourite? This is an ultimate version of roasties: parboiled, crushed, roasted into crispy wonder and topped with tangy cream.
Plants are versatile
I can see the many advantages of plant-based diets but one aspect is striking: there are so many different ways to cook vegetables! While a steak is a steak, whether you fry it or grill it.
You can't wrap a steak in aluminium foil or cover it in salt crust and bake for an hour. Nor would you serve it boiled with butter. Pureed steak? Ok - there’s burger but it’s not the same thing. Steak won’t make dumplings or gnocchi and a steak dauphinoise would probably give you a heart attack, purely on sight.
That’s a joke of course but I am amazed how many different ways you can have with the humble spud.
Roasties are everyone's favourite
Roasting must be the most beloved of all those methods: who doesn’t love a roast potato? A Sunday roast isn’t a Sunday roast without them. They can save a Christmas dinner if the turkey is a bit burnt.
Even the roasting itself may be a subject of heated discussions. Should you roast potatoes in oil? a mix of oil and butter? only ever goose fat? drippings from the roast meat? My simple verdict is they are always good as long as they roll around and crispen in a good amount of fat and are seasoned with plenty salt.
Preparing potatoes for roasting
There are also some variations on the initial preparation. Generally they should always be parboiled, until very soft and scraggly around the edges. But the exception is new potatoes which make very decent roasties given enough time in a baking tray from raw.
Some people prefer to peel them, others like the crusty skins. The Greeks cut them into wedges and toss with lemons. They are nice coated in semolina or polenta for extra crispiness, or just shaken and crushed to boost the fluffiness factor.
And here's another way which makes for slightly different roasties with crispy and slightly chewy skins and fluffy, nutty inside.
How to make smashed roasties
This recipe (adapted from New York Times Cooking) uses smallish, waxy type of potatoes like Charlotte, or new ones - but not baby new.
They should be boiled until soft, then smashed into flatty dumplings with the skin bursting to release fluffy centre. Sent to the mercy of sizzling fat in a sturdy oven dish, cast iron or similar, they happily roast creating an amazing combination of super-crisp flesh and pleasantly chewy skin.
Make sure not to skip the tangy cream to serve with the potatoes. It is a condiment closely related to Mexican crema and French crème fraiche and a perfect complement. Use either of the above shop-bought if you really can't be bothered to mix the ingredients, but making it is more fun.
More potato recipes
Crispy chorizo potatoes, slices of leftover cooked new potatoes crispened in flavourful chorizo fat, that’s the best way to use up yesterday’s boiled potatoes. You might want to cook them specifically for this recipe.
Hasselback potatoes, Swedish baked potatoes, are also known as ridgeback or hedgehogs. Take unpeeled, medium sized potatoes and slice them almost, but not quite through - that's the trick. Here's how!
How to make the best roast potatoes you have ever eaten, the ultimate golden, crispy roasties that make you forget all about the roast beef? Just follow a few simple steps and tips.
More roasted vegetable recipes
Roasted savoy cabbage wedges with Parmesan and thyme, charred in the pan then oven roasted. It’s a perfect side for fish or pork.
Parmesan roasted turnips flavoured with thyme and rosemary salt, crisp, tender and caramelised, are the less common but as delicious option for a Christmas dinner side.
Spiced roasted cauliflower with togarashi seasoning and cinnamon. Melted butter, a grating of Parmesan and it's a very tasty side or lunch dish.