These crispy potatoes have come up in conversation many times since Dayna started dating Andrew back in ...2013? Pretty much anytime we had potatoes for dinner she would brag about the fact that Marianne (Andrews mom) had a way of making roasted potatoes SO crispy and they were the best and how she makes it look so easy!
Since then we have become pretty close with the Murphy family, who moved here from Dublin, and I can honestly say we definitely look forward to these potatoes (or roasties as she calls them) at every family gathering. We usually do Thanksgiving and Christmas together, and birthdays too! it's so nice having them as close family friends.
What I've come to learn, is that this cooking technique is really popular in the UK, and the potatoes are commonly roasted in duck fat (um, yum). I don't have access to duck fat right now, so I'm sticking to clarified butter and avocado oil and it works just great. I will also add that they are best right out of the oven, with a little mayo on the side for dipping!
A couple things:
Potato type - it's important to use russet or yukon gold potatoes because of their soft, floury texture.
Size - Make sure to cut your potatoes in quarters, or in large chunks with flat edges so they lay flat and get super crispy!
Parboiling is important! Don't skip that step. the results wont be quite the same if they're cooked from raw.
Roughing up the outer surface in the colander is a vital step! Because the roughed up potato has more cracks and texture, it soaks up the fat, making them more flavourful, with tons of crispy bits.
Roasting Pan - I find these work best when roasted in metal non-stick roasting pans. Glass baking dishes work as well, I just find I have to turn up the heat to 400 to get the same effect. In my experience, Porcelain/ceramic baking dishes do not work very well.
That's it! While these taters may take a little more time to prepare, they are certainly worth the wait and I hope the become a new favourite!
Crispy Irish Roasties
Note: For a shorter cooking time (or if you live in a higher altitude region), you can roast them at 400℉. I'd just recommend keeping a close eye on them so they don't burn.