Jack Croft and Will Murray of London’s Fallow know a thing or two about crafting perfect sides – anyone who’s tried their fried corn ribs or kombu fries at the restaurant will attest to that. Here they turn their attention to arguably the greatest side of all, roast potatoes, with chef hacks that will see you turning out golden, crispy roast potatoes every time.
What’s the best type of potato for roast potatoes?
Agria potatoes are a new breed of potato with low starch content, perfect for roasting, as it allows them to get crispier. We also recommend peeling the night before and leaving in water, as this helps remove the first layer of starch.
Should you parboil first or not?
Parboil first in water that is as salty as the sea. Make sure you’re moving them around when they’re boiling to start the process of ruffling the edges, and stir every five minutes or so. Boil for about 20 minutes, until fully cooked through.
