Perfect Roasties: Deep-Fat Frying For Crispy Results

Making roast potatoes in a deep fat fryer is a quick and easy way to achieve crispy and crunchy potatoes with a fluffy centre. The process is similar to making roasted potatoes in an oven, but with a few extra steps to ensure the perfect texture and taste. The type of potato and the preparation technique are key to achieving the desired crispiness, and there are several methods to choose from.

Selecting the right potatoes

Potato Variety

The type of potato you choose will significantly impact the final result. Look for starchy or floury potatoes, such as Maris Piper, King Edward, Rooster, or Yukon Gold. These varieties tend to crisp up nicely on the outside while remaining fluffy and creamy on the inside.

Size and Shape

Go for large or medium-sized potatoes, and cut them into uniform pieces. Aim for chunks, halves, or quarters, depending on the size of the potatoes. This ensures even cooking and allows for better coating with oil or fat.

Skin

Potatoes with thin skin, like Yukon Gold, are a good choice as they cook through more quickly. However, if you prefer to keep the skin on, red-skinned potatoes or red potatoes can be a good option, although they may take longer to crisp up.

Texture

The ideal potato for roasties should be "waxy" enough to hold its shape during roasting. While starchy potatoes can provide a nice crispy exterior, they may fluff up in the centre instead of retaining a creamy texture. Therefore, a balance between starchiness and waxiness is ideal.

Freshness

Whenever possible, opt for fresh potatoes. Older potatoes tend to have higher moisture content, which can affect their ability to crisp up properly.

Remember, the key to perfect roasties is in the preparation, and choosing the right potatoes is the first step. With the right variety, size, and texture, you'll be well on your way to creating delicious, crispy roasties in your deep fat fryer.

Preparing the potatoes

When it comes to making roasties in a deep fat fryer, selecting and preparing your potatoes is key. The best potatoes for deep-frying are those that are firm and starchy, such as Maris Piper or King Edward varieties. Avoid waxy types like Charlotte or Jersey Royal, which won't crisp up properly.

Before you start, give your potatoes a good wash in cold water. Then, peel the potatoes. You can use a vegetable peeler for this step. Next, cut the potatoes into large pieces. Add them to a pot with enough water to cover them by about an inch. Make sure to season the water generously with salt.

Now, it's time to parboil the potatoes. Bring the pot of potatoes to a boil. You can let them simmer for around 7 to 12 minutes, depending on their size. To check if they're done, insert a sharp knife into one of the potatoes. It should go in easily, and the inside should be soft. Be careful not to overcook them, or they will start to fall apart.

Once they are parboiled, drain the potatoes in a colander. Give them a good shake to create slightly fluffy outsides with a little flaking. This will help make the potatoes crispy when they are fried.

At this point, you can choose to sprinkle a little spice mix on the potatoes. A simple spice mix could include salt, black pepper, white pepper, onion powder, garlic powder, cayenne pepper, and dried oregano.

After draining, you can also choose to drizzle or spray the potatoes with oil and season them with salt and pepper.

Now, your potatoes are ready to be fried!

Preparing the fryer

First, select the right type of potatoes. For deep frying, it is recommended to use firm and starchy potatoes such as Maris Piper, King Edward, or Russet potatoes. These varieties tend to be more floury, which is ideal for achieving a crispy texture. Avoid waxy potatoes like Charlotte or Jersey Royal, as they won't crisp up properly.

Next, wash the potatoes thoroughly in cold water. Use a vegetable peeler to remove the skin from the potatoes. Then, cut the potatoes into the desired size. For roasties, you can cut them into large pieces or wedges. If you're making potato crisps, slice the potatoes into thin slices, approximately 5mm thick, using a sharp knife or a mandolin slicer.

Once the potatoes are prepared, place them in a bowl of cold water for about 15 minutes. This step helps remove any excess starch, ensuring a crispier final product. After soaking, drain the potatoes and pat them dry with kitchen paper towels.

Now it's time to heat up the oil in your deep fat fryer. Use a cooking oil with a high smoke point, such as vegetable oil, rapeseed oil, or peanut oil. Heat the oil to the desired temperature, typically between 180°C to 190°C (350°F to 375°F). Make sure to follow safety precautions when working with hot oil.

Once the oil reaches the desired temperature, you are ready to start frying your potatoes. Carefully add the potatoes to the hot oil, being careful not to overcrowd the fryer. Overcrowding can cause the potatoes to stick together and affect the crispiness. Fry the potatoes in batches if needed.

Depending on the size and type of potato, the frying time may vary. For roasties, fry the potatoes for around 4-5 minutes or until they turn golden brown and crispy. For potato crisps, fry them for about 3-4 minutes until they reach the desired crispness. Use a slotted spoon or skimmer to remove the potatoes from the hot oil when they are done.

Place the fried potatoes on paper towels or a wire rack to absorb any excess oil. If desired, season them with salt or your favourite spices while they are still hot.

Now you have perfectly crispy roasties or potato crisps made in your deep fat fryer! Serve them fresh and enjoy the delicious combination of a crunchy exterior and fluffy interior.

Frying the potatoes

The most important thing when frying potatoes is to ensure the oil is hot enough. You want it to be at around 180-190°C. If you're using a deep fat fryer, this should be easy to control.

Once the oil is hot, carefully add your potatoes. You don't want to overcrowd the fryer, so depending on its size, you may need to fry the potatoes in batches. Use a slotted spoon to gently lower the potatoes into the oil.

Fry the potatoes for around 4-5 minutes, keeping a close eye on them. You're looking for a deep golden brown colour and a crispy texture. When they're ready, remove them from the oil with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.

If you're frying in batches, make sure to keep the first batch warm while you cook the rest. You can do this by placing them in a warm oven at around 200°C.

Once all your potatoes are cooked, you can serve them immediately. Enjoy the crunchy, fluffy goodness!

Seasoning and serving

Once you've cooked your roasties, it's time to think about seasoning and serving. Here are some tips and ideas to make your roasties even more delicious:

Seasoning

• Sea salt is a classic seasoning for roast potatoes, and you can simply season to taste.
• For something more complex, you can create a spice mix. For example, combine 2 tablespoons of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of white pepper, 1 tablespoon of onion powder, 2 teaspoons of garlic powder, 1 teaspoon of cayenne pepper, and 1 teaspoon of dried oregano. Sprinkle this mix over your potatoes before and after frying.
• Fresh herbs like rosemary and thyme can add a wonderful aroma and flavour to your roasties. Sprinkle them over the potatoes after cooking, or add them to the oil before roasting.

Serving

• Deep-fried roasties are best served fresh and hot out of the fryer.
• They make a perfect side dish for a roast dinner, and can be served with meats like burgers or steak.
• You can serve them as they are, or with a dip like ketchup, ranch dressing, or another sauce.
• If you have any leftovers, they can be kept warm in a low oven and are just as tasty served cold.
• To reheat, pop them back into the fryer for 1-2 minutes, or air fry at 200°C for 8-10 minutes.

Frequently asked questions