Mastering Oil Quantity For Perfect Roast Potatoes

Achieving the perfect roast potato is a delicate art. Too much oil, and they'll be soggy and greasy; too little, and they'll burn before they crisp up. So, how much oil is needed in the pan for roast potatoes?

The answer depends on the type of potato and the desired level of crispiness. For fluffy potatoes with a crunchy exterior, a good rule of thumb is to use enough oil to create an even layer of about 0.5 cm in the roasting tin. This ensures that each potato chunk has space to sizzle and roast, rather than steaming in a crowded pan.

Some recipes recommend specific amounts of oil, such as 120g of lard or duck fat for 1kg of potatoes, or 2 tablespoons of olive oil for 2 pounds of potatoes. However, it's worth noting that the type of oil or fat used can also impact the crispiness of the potatoes. While some swear by duck or goose fat, others prefer vegetable, sunflower, or olive oil, with a higher smoke point.

Ultimately, the key to success is ensuring the potatoes are well coated in oil and have enough space to roast, rather than steam, in the pan.

Parboiling potatoes

Parboiling is a cooking technique that involves partially boiling potatoes. It is often used as a preliminary step before roasting or frying potatoes to achieve a crispy texture. Here is a step-by-step guide to parboiling potatoes:

Step 1: Prepare the Potatoes

You can parboil potatoes with or without the peel. If you choose to peel them, simply use a vegetable peeler or a paring knife to remove the skin. Then, cut the potatoes into your desired size. For roast potatoes, it is recommended to cut them into chunky pieces, slightly larger than a ping pong ball.

Step 2: Add Potatoes to a Pot

Place the prepared potatoes in a large pot or saucepan. The size of the pot should allow the potatoes to be covered with water comfortably.

Step 3: Add Water and Salt

Cover the potatoes with clean, cold water. Adding cold water instead of hot water helps control the cooking process and prevents overcooking. Additionally, add a pinch of kosher salt to the water. Salt not only seasons the potatoes but also enhances their flavour.

Step 4: Bring the Water to a Boil

Place the pot on the stove and turn the heat to high. Cover the pot with a lid to speed up the boiling process. Once the water reaches a rolling boil, you can optionally remove the lid to prevent boiling over.

Step 5: Parboil the Potatoes

Continue boiling the potatoes for about 5 to 10 minutes. The exact timing depends on the size and type of potatoes you are using. Smaller, diced potatoes will require less time, while larger, whole potatoes may need a few extra minutes. For roast potatoes, aim for a total parboiling time of around 8 to 9 minutes.

Step 6: Check for Doneness

To check if the potatoes are parboiled, remove one potato from the pot and test it with a fork or the tip of a sharp knife. The potato is ready when the utensil inserts with only slight resistance. If it's too hard, continue boiling for a few more minutes.

Step 7: Drain and Cool the Potatoes

Once the potatoes are parboiled, drain the excess water from the pot. You can do this by pouring the contents through a colander or using a slotted spoon to remove the potatoes. Allow the potatoes to cool down slightly before proceeding to the next step.

Step 8: Store or Continue Cooking

At this stage, you can choose to store the parboiled potatoes for later use or continue with your recipe. Parboiled potatoes can be refrigerated in an airtight container for up to two days or frozen for up to two to three months. If you're making roast potatoes, proceed to the next steps for optimal crispiness.

Step 9: Fluff the Edges (Optional)

For extra crispy roast potatoes, you can fluff the edges of the parboiled potatoes. Simply shake the drained potatoes in the colander or pan vigorously, being careful not to break them apart. This step helps create a rough surface that will absorb more fat during roasting, resulting in a crispier texture.

Step 10: Proceed with Your Recipe

After parboiling, you can roast, fry, bake, or sauté the potatoes according to your recipe. For roast potatoes, transfer them to a hot fat-coated roasting pan and cook until golden brown and crispy.

Oven temperature

The oven temperature you use for roasting potatoes will depend on the texture you want to achieve and the other dishes you may be cooking at the same time.

Roasting potatoes at a higher temperature will give them a crispier exterior. A temperature of 425°F is often recommended for achieving a crispy exterior and a fluffy interior. However, you can cook potatoes at a lower temperature if needed, but they may require a longer baking time. For example, at 350°F, potatoes will need to be baked for 45-50 minutes, while at 450°F, they will only need 20-25 minutes.

It's important to note that if the oven temperature is too high, the potatoes may burn before they crisp up, and if the temperature is too low, they won't become crispy. Therefore, it's best to aim for a temperature between 350°F and 450°F, depending on your desired level of crispiness and your time constraints.

Additionally, using the convection setting on your oven can help achieve crispier results when roasting potatoes, as it circulates air constantly, promoting even browning. However, this may shorten the overall cook time, so it's important to keep an eye on your potatoes to prevent overcooking.

Potato varieties

When it comes to choosing the perfect potato for roasting, there are a few factors to consider. The ideal potato will have thin skin and a texture that strikes a balance between waxy and starchy. This will ensure that the potato holds its shape while also crisping up nicely on the outside.

• Yukon Gold: These potatoes have thin skin and a buttery, creamy centre, making them ideal for roasting. They are also one of the best options for mashing.
• Desiree: These potatoes are considered one of the best options for roasting due to their firm and creamy texture. They have a nice balance of waxy and starchy qualities.
• Red potatoes: These potatoes have a rich, earthy flavour and a thin skin, so you don't need to peel them before eating. They hold their shape well during cooking due to their high moisture and low starch content.
• Kipfler: These potatoes are oval-shaped with yellow skin and flesh. They are known for their nutty, buttery, creamy texture and unique flavour.
• Russet: These large potatoes with dark brown skin are starchy, flaky, and dry, making them perfect for mashing. They are also a good choice for French fries.
• Sebago: These potatoes have light brown to almost white skin and matching white flesh. They are pretty much fat-free and are very versatile, suitable for boiling, mashing, roasting, and frying.
• Maris Piper: This is a floury variety of potato that is commonly used for roasting.
• Rooster: Red-skinned Rooster potatoes are another floury option that can be used for roasting.
• Sweet potatoes: Sweet potatoes are a tasty and healthy option for roasting, as they are full of vitamins, minerals, and antioxidants. They are sweet enough to be turned into dessert, but can also be savoury.

When roasting potatoes, it is generally recommended to pre-boil them first to help break down the exterior so they become crispy. You can also soak the potatoes in cold water before roasting to remove some of the starch and help them become crisp on the outside and fluffy on the inside.

Oil types

The type of oil you use for roasting potatoes is important. A good roasting oil should have a high smoke point, which means it won't burn at high temperatures, and a flavour that won't overwhelm the subtle taste of the potato.

Vegetable Oil

Vegetable oil is a good option if you don't want the flavour of the oil to overpower the potatoes. It has a smoke point of 205-230°C.

Olive Oil

Olive oil is also a great choice, but it's important to use a good quality one, otherwise, the flavour might be too strong. The smoke point of olive oil is 190°C.

Sunflower Oil

Sunflower oil is a popular choice for those who want to use an oil rather than animal fat. It has a high smoke point and a neutral flavour, so it won't overpower the taste of the potatoes.

Duck and Goose Fat

Although less popular, duck fat and goose fat can be used to make super crispy roast potatoes. They have high smoke points and are less likely to be absorbed by the potatoes, so a little goes a long way.

Coconut Oil

Coconut oil has a smoke point of around 175-185°C, so it's less likely to burn. However, it has a strong flavour which some people may not like.

Avocado Oil

Avocado oil is a healthy choice with a smoke point of 190-205°C, so it can be used to cook crispy roast potatoes without burning them.

Crisp 'N Dry

Some sources recommend using Crisp 'N Dry (the block, not the oil version) for making crispy roast potatoes.

Seasoning

The great thing about roast potatoes is that you can use any kind of potato and get creative with the seasonings. You can use any combination of fresh or dried herbs and spices, such as rosemary, parsley, thyme, basil, paprika, salt, pepper, garlic powder, and red pepper flakes. You can also add some fresh garlic, but be careful as it can burn easily at high temperatures.

If you're looking for a more subtle flavour, you can use just olive oil, salt, and garlic powder. Or, if you want to get a little more creative, try adding some rosemary, parsley, or even sour cream, chives, dill, and flaky salt and pepper for a variation called ranch potatoes.

For a more crispy texture, you can also try parboiling the potatoes before roasting them. This involves boiling them for a few minutes, draining them, and giving them a good shake to roughen up the edges. This helps to create a fluffy texture that will absorb more fat and become crispier when roasted.

So, feel free to experiment with different seasonings and techniques to find your perfect roast potato recipe!

Frequently asked questions