Lennox Hastie shares the secret to perfect roast potatoes
The reward of this recipe is a satisfyingly audible crunch, followed by a burst of fluffy potato goodness.
There’s no denying the enduring appeal of the potato. Whether baked, boiled, mashed or roasted, this humble vegetable is as versatile as it is delicious, and a freshly dug potato is a simple joy.
The trick is choosing the right potato for the job, so while waxy potatoes hold their shape after cooking and are great for boiling and salads, floury potatoes are soft and fluffy when cooked so perfect for mashing and roasting. I prefer to keep the skin on for more flavour and texture. Breaking the potato into pieces once it is cooked removes excess moisture, roughs up the edges and creates a golden-brown crust when caramelised in a hot pan. The reward is a satisfyingly audible crunch, followed by a burst of fluffy potato goodness, complemented by the cool creaminess of the crème fraiche.
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RECIPE: Crispy potatoes with chive crème fraiche
Ingredients
- 1kg Royal Blue, King Edward or other floury potatoes, washed and scrubbed
- ½ bunch chives, finely chopped
- 200ml crème fraiche
- Zest and juice of ½ lemon
- Sea salt
- 100ml olive oil or tallow
Method
- Place potatoes in a large saucepan with enough cold water to just cover. Season well with salt and bring to the boil.
- Reduce heat and simmer for approximately 15-20 minutes, until you can just pierce the potatoes with the tip of small paring knife without resistance. Drain immediately, and when cool enough to touch but still warm, break the potatoes open to release the steam.
- Meanwhile, in a bowl, fold the chopped chives through the crème fraiche, along with the lemon zest and juice; season well and reserve.
- Heat a frying pan over high heat, add the oil and when smoking, add potatoes (broken side down) and fry for 8-10 minutes, until crisp and golden brown. Turn them over and cook for a further 8-10 minutes, until the other side is golden brown. Remove the potatoes with a slotted spoon and drain on paper towels. Season well with sea salt and serve immediately with the crème fraiche.
Some other delicious recipes you may love:
- Umami packed Gilda recipe
- This deceptively simple Spanish dish is the bomba
- This is the only way to eat mushrooms
- Transform a wheel of cheese into molten, gooey goodness
Chef Lennox Hastie’s recipes appear fortnightly in The Weekend Australian Magazine. His column alternates with Elizabeth Hewson’s home-cook recipes