Currabinny Cooks: How to make the ultimate roast potatoes
Crispy, crunchy, salty and golden roast potatoes with a cloud-like fluffy interior. Picture: William Murray
It has been a while since either of us got overly excited about cooking potatoes. We mostly steam them unpeeled in our large bamboo steamer to have as a side. There is something wonderful about simply steamed potatoes with a sprinkle of sea salt and a little butter. With other ingredients, we have always tried to explore new and fantastic ways to use them in our cooking, but when it came to potatoes, we definitely just settled on them being the old reliable thing to put on a plate with some meat or fish.
This isn’t to say that over the years we haven’t experimented a lot with different ways of using potato, trying to find new and exciting methods and flavour combinations. It occurred to us recently that we would do well to master some basic fundamentals apart from just steaming or mashing them. Until recently we had never made acceptable homemade chips or settled on one perfect way of making roast potatoes. We set about experimenting, testing out different recipes from our favourite and most trusted sources, combining elements until we were happy with the result. This week, we have pared it all back to these three basic recipes using potatoes. The perfect roast potatoes, oven chips and Spanish tortilla.
