Two weeks ago, Joanna returned from her family visit in England and brought back lots of amazing photos: London! Ocean swims! POTATOES!!! The last one caught my attention; I quickly texted Jo in all caps, asking for her cousin Livvy’s stunning roast potatoes recipe. Thankfully, I wasn’t alone (I knew I could rely on you, readers!). So, I recently called Livvy herself and learned all her tips and tricks.
“I call them Dilly Roast Potatoes since this is how our grandfather — Dilly — used to prepare them when we were kids,” she explained. “He would spend hours peeling potatoes while everyone else was at sea on the boat. We’d return famished and dig into a mountain of the dreamiest roast potatoes.” Here’s how you can create them yourself…
Step 1. Start with the right potato
“It’s all about this,” says Livvy. “I use Maris Piper potatoes, a very British type, but wherever you are, look for the kind of potatoes typically used for fries.” FYI, fellow Americans, the best substitutes for Maris Piper are russet or Yukon Gold potatoes. Livvy adds: “I’ll often pick the basic bag at the supermarket simply labeled ‘roasting potatoes.’ You’re looking for ones that become fluffy inside when cooked — that’s how you achieve good roasties.”
Step 2. Peel, chop, and parboil.
Bring a large pot of water to boil on the stove. As it heats, peel the potatoes and chop them into not-too-small pieces. “You want them quite chunky,” notes Livvy. “For medium potatoes, cut them in half. For larger ones, quarter them. Once the water is boiling, add the potatoes and allow them to parboil for 7-10 minutes.” Test them gently with a fork after 7 minutes or so; they should be soft on the outside, with hard, uncooked centers. When done, drain and leave them to sit in the colander.
Step 3. Pre-heat your oil.
“This is the trick. Heat the oil in the roasting pan before adding the potatoes. I fill an aluminum roasting pan with about 1-1.5 centimeters of sunflower oil, set the oven to around 165°C (330°F), and let the oil heat for 5-10 minutes until it’s very hot. You might need to heat it longer if using a thicker pan, like ceramic. The key is the potatoes should sizzle when dropped in the oil.” Any oil with a high smoke point works, and Livvy often uses sunflower oil as it’s easily available. “My mum would use goose fat at Christmas because it’s a classic, special thing. But it’s quite thick and has a strong flavor — plus, I never have it. Just avoid olive oil; its smoke point is too low!”
Step 4. Roast low and long — and turn often
When the oil is hot, cautiously pour the potatoes into the pan and let them “sizzle” in the oil. “That way they go back into the oven nicely coated. Roasting takes about an hour, turning them frequently (around every 15 minutes). Doing it this way — on moderate-low heat, long duration, with frequent turning — is how you achieve that golden, beautiful roasted finish. It’s like frying, rotating it so each side cooks evenly.”
Step 5. Salt well, and serve.
Check the potatoes after an hour. They should be richly golden and tender in the center when poked with a fork. “I put them in a bowl, then salt them,” Livvy states. “I prefer a crumbly sea salt (compared to a chunkier one, like Himalayan), as it sticks to the hot potatoes beautifully.”
Thank you so much, Livvy (and Dilly)! I’m so excited to try this method! Do you have a family potato recipe (or other recipes) you’re willing to share? We love potatoes!!!
P.S. Looking for something to accompany your pile of roasties? Consider Lulu’s cherished carrot soup or salmon (for beginners).
