It's the most wonderful time of year and the festive feasts are upon us! These little crispy roasties are ideas to accompany the perfect roast dinner. Small, simple and deliciously crunchy.
Preheat the oven to 180c and grab yourself a roasting tray.
Now, peel the potatoes and wash under the tap to remove any leftover dirt.
Cut the potatoes into quarters. This makes small roasties so if you like them bigger leave them as halves.
Add the potatoes to a saucepan and top with water. Add a pinch of salt and cover. Bring to the boil and simmer for 15 minutes. The potatoes will begin to break up at the edges. Drain the potatoes and leave to one side to dry out.
Using your roasting tray, add a layer of oil to cover the base. I use olive oil but you can use any oil you like. Duck fat or beef dripping are particularly indulgent. Add the tray to the oven to bring the oil temperature up.
After five minutes, remove the tray and add the potatoes. Be careful as the hot oil may splutter. Add the tray back to the oven for 40 minutes.
Remove the potatoes and rotate to make sure they are crispy on all sides. Place back into the oven for a further 20 minutes.
Remove the potatoes and serve immediately for the ultimate crispy satisfaction.