James Martin’s Roast Potatoes are the ideal crunch—rough-boiled, roasted with lard for golden, tempting skin, and ready in only one hour for a quick tasty treat.
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🧡 Why You’ll Love This Roast Potatoes Recipe:
- Crispy Delight: Achieve a golden crunch by parboiling and roasting.
- Rich Flavor: Lard imparts a savory, delicious taste.
- Effortless Elegance: Simple ingredients, standout results.
❓ What Is James Martin’s Roast Potatoes Recipe?
James Martin’s Roast Potatoes are a culinary delight, having been parboiled, crisped in lard, and roasted to golden perfection, with a rich flavor and skillful touch.
🥔 James Martin Roast Potatoes Ingredients
- 10 large King Edward potatoes, peeled, cut into large chunks
- 50g/1¾oz lard, dripping or vegetable oil
- 2 pinches sea salt
🥘 How To Make James Martin Roast Potatoes
- Set the oven temperature to 200°C (180°C fan) or 6 gas.
- Gently simmer the potatoes in a large pan of boiling salted water for around 4 to 5 minutes, or until they start to soften on the outside.
- Drain the potatoes completely and bounce them around in a sieve or pan to roughen up the edges.
- Fry the potatoes until they start to brown, flipping them over halfway through. In a deep, flameproof roasting tray, melt the lard over high heat.
- Coat with salt and roast for 30 minutes, or until a golden hue begins to emerge.
- Continue baking the potatoes for an additional 20 to 30 minutes or until firm and golden brown.
💭 Recipe Tips
- Simmer potatoes until slightly softened for optimal texture.
- Bounce drained potatoes to create crispy edges.
- Opt for lard for a rich, savory flavor infusion.
- Melt lard in a hot tray, ensuring a golden, crispy exterior.
🍛 What Goes Well With Roast Potatoes?
Roast potatoes complement slow cooker pulled pork, sour cream, crispy bacon, and scallions, as well as prime rib, pork tenderloin, salmon, chicken parmesan, and beef brisket.
🎚 How To Store Leftovers Roast Potatoes?
- In The Fridge: Refrigerate leftover roasted potatoes for up to 3 to 4 days if kept in a sealed container.
- In The Freezer: Freeze leftover roasted potatoes for up to 4 months after transferring them to a freezer-safe bag. Thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Roast Potatoes?
- Oven: Bring the oven temperature up to 400 degrees F then toss roasted potatoes onto a baking sheet and heat for about 10 to 15 minutes or until heated.
- Microwave: Spread roasted potatoes on a microwave-safe plate and heat in the microwave for 2 or 3 minutes at a time on medium until heated.
- Air Fryer: Turn the temperature of the air fryer up to 400 F then layer roasted potatoes in the air fryer basket and heat for 4 minutes, until hot.
FAQs
What is the best oil for roast potatoes James Martin?
James Martin recommends lard or dripping for the best roast potatoes, imparting rich flavor and achieving a crispy, golden perfection.
What are the best potatoes for roasting James Martin?
King Edward potatoes are James Martin’s top choice for roasting, delivering a perfect balance of fluffy interiors and crispy exteriors.
Is it OK to parboil potatoes the day before roasting?
Yes, parboil potatoes the day before roasting, allowing them to dry out for up to five days, enhancing the absorption of fats for better results.
Why are my roast potatoes never crispy?
Your roast potatoes achieve perfection when starting with proper parboiling, ample space on the tray, and a generous coating of fat.
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James Martin Roast Potatoes Nutrition Facts
Amount Per Serving
- Calories 180
- Total Fat 8.6g
- Saturated Fat 0.7g
- Trans Fat 0.2g
- Cholesterol 0mg
- Sodium 501mg
- Potassium 641.8mg
- Total Carbohydrates 23g
- Dietary Fiber 2.2g
- Sugars 1.7g
- Protein 2.7g
James Martin Roast Potatoes
Description
James Martin’s Roast Potatoes are the ideal crunch—rough-boiled, roasted with lard for golden, tempting skin, and ready in only one hour for a quick tasty treat.
Ingredients
Instructions
- Set the oven temperature to 200°C (180°C fan) or 6 gas.
- Gently simmer the potatoes in a large pan of boiling salted water for around 4 to 5 minutes, or until they start to soften on the outside.
- Drain the potatoes completely and bounce them around in a sieve or pan to roughen up the edges.
- Fry the potatoes until they start to brown, flipping them over halfway through. In a deep, flameproof roasting tray, melt the lard over high heat.
- Coat with salt and roast for 30 minutes, or until a golden hue begins to emerge.
- Continue baking the potatoes for an additional 20 to 30 minutes or until firm and golden brown.
Notes
- Simmer potatoes until slightly softened for optimal texture.
Bounce drained potatoes to create crispy edges.
Opt for lard for a rich, savory flavor infusion.
Melt lard in a hot tray, ensuring a golden, crispy exterior.