Ingredients
Prep time: 10 minutes::: 1kg floury potatoes (Maris Piper or King Edward work brilliantly)
::: 3 tablespoons goose fat, beef dripping, or olive oil
::: A generous pinch of Cornish Sea Salt Flakes (roughly 1 teaspoon, plus extra for finishing)
::: Freshly ground black pepper
Sometimes the simplest recipes are the ones that show off a great ingredient best. This is one of them.
Cornish Sea Salt is hand harvested from the Celtic seas off the Cornish coast and packed with 70 naturally occurring minerals from the ocean. Those minerals are what give it its clean, bright flavour, and it is a world away from ordinary table salt. Change one ingredient and you'll taste the difference in everything.
Whether you prefer Sea Salt Crystals for cooking or Sea Salt Flakes for finishing, both are crafted from the same mineral-rich Cornish seawater and share the same distinctive flavour. Crystals are perfect for seasoning throughout cooking, helping to build flavour from the start, while the delicate flakes add the ideal finishing touch just before serving.
The beauty of cooking with Cornish Sea Salt is that a little goes a long way. The naturally occurring minerals help deliver big flavour, making every ingredient work harder. You will notice the difference the moment you taste it.
This roast potato recipe is the perfect place to start. Crispy on the outside, fluffy in the middle, and finished with a generous pinch of Cornish Sea Salt. It is the kind of dish that makes people ask what you did differently.
Method
1. Preheat your oven to 200°C (220°C fan / gas mark 7). Peel your potatoes and cut them into even-sized pieces, roughly the size of a small fist.
2. Pop the potatoes into a large pan of cold water, add a pinch of Cornish Sea Salt Flakes, and bring to the boil. Simmer for 8 to 10 minutes until the edges are just starting to soften. You want them parboiled, not falling apart.
3. Drain well and let them steam dry in the colander for a couple of minutes. Then give the colander a good shake to roughen up the edges. Those fluffy, scuffed-up edges are what turn golden and crispy in the oven.
4. While the potatoes are draining, put your roasting tin with the fat or oil into the hot oven for 5 minutes until it is properly smoking. Carefully tip the potatoes into the hot fat, turn them so they are coated all over, and spread them out in a single layer.
5. Roast for 45 to 50 minutes, turning once halfway through, until deep golden and seriously crispy.
6. As soon as they come out of the oven, finish with a generous pinch of Cornish Sea Salt Flakes and a crack of black pepper. The residual heat will help the flakes cling to the surface and melt into that crispy crust. Serve straight away.
