Crispy Squashed Baby Roasties Food

PERFECT ROAST POTATOES

Steps:

• Preheat the oven to 190ºC/375ºF/gas 5.
• Peel the potatoes, cutting any larger ones so they're all an even-size - twice the size of a squash ball is about right.
• Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
• Give the colander a bit of a shake to help chuff up the potatoes - this will help to make them super-crisp later on.
• At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat - olive oil, butter or goose fat - then season really well with sea salt and black pepper.
• Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
• Now's the time for my trick. Gently squash each potato with a potato masher to increase the surface area - the more of your potato that's in contact with the pan, the crispier it will be.
• Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. If opting for flavour combo 2, peel in a good few strips of clementine zest with a speed-peeler - you won't eat these but they'll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
• Add your chosen flavour combo to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious.
• Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!

THE BEST CRISPY ROAST POTATOES EVER RECIPE

Steps:

• Adjust oven rack to center position and preheat oven to 450°F (230°C) (or 400°F (200°C) if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

SMASHED POTATOES

Steps:

• Heat the oven to 450°F. Bring a large pot of water to a boil over high heat and salt generously. Add the baby potatoes and cook for 20 minutes, until soft.
• Drain in a colander and let dry completely, about 5 minutes. Drizzle the potatoes in oil and season with salt.
• Arrange the potatoes on a baking sheet, lightly brushed with oil and use a potato masher or the bottom of a heavy glass to press down on the potatoes until smashed to your desired potato preference, 1/2 - 1/4 inch thick. Thicker potatoes mean fluffier insides, thinner potatoes mean crispier potatoes.
• Bake until golden and crispy, about 20-25 minutes.
• Transfer to a platter and top with scallion oil, chili oil, and cilantro, if using, and enjoy!

SMASHED ROASTIES

Steps:

• Heat oven to 200C/180Cfan/gas 6. Put the potatoes in a large pan filled with cold salted water. Bring to the boil and cook for 15 mins until a cutlery knife can be inserted into the centre of a potato with only a little resistance, then drain and steam-dry.
• Arrange the potatoes in a large roasting tin, leaving enough space between each one so that they have room to spread once smashed. Using a fish slice, push down on each of the potatoes to break them up slightly. Don't worry if some break up completely, it just means more crispy bits. Season well and drizzle over the oil. Roast for 1 hr, turning once, until golden and crispy.