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It is a truth universally acknowledged that you can never cook too many roast potatoes. No matter how towering the pile of golden, crunchy spuds, it will always be demolished in minutes.
That's why you'll hardly ever find a recipe for "leftover roast potatoes", because such a thing simply does not exist. If ever leftovers are needed, the only wise thing to do is to lock those potatoes down before you even serve. Hide the key.
It's worth making twice what you need because roasting the potatoes first enhances so many potato dishes. Take gnocchi for instance.
"If you roast the potatoes rather than boiling them, you can actually add less flour and they become even more pillowy," says Adam Liaw on . He advises using a waxy, rather than floury potato for this purpose. "Essentially, the more flour you add, more starch, the less fluffy it will be."
Take note that waxy roast potatoes like Kifler, Dutch Cream or Red rascal may be the preference for gnocchi, but for straight roasties, you'll want to pick a floury potato like King Edward, Maris Piper or Coliban. That's because these varieties are lower in water content, so they absorb more of the oil and become fluffier and crunchier when roasted.
A good all-round potato like Desiree, Golden Delight or Sebago will also serve you well. These keep their shape well, but will still crisp up on the outside and turn delightfully soft on the inside.
As for the technique to create the "perfect" roast potatoes - well, every cook has their preferred tried-and-true technique. Fortunately they are happy to share their secrets, so let's get roasting!
The more "fluffy bits" you can add to your potatoes before roasting, the more "crunchy bits" you'll get to munch on. Credit: Kitti Gould
Extra-crunchy golden spuds are completely irresistible. Credit: Petrina Tinslay
For maximum crisp, cook your tatties separately from the rest of your meat and veggies. Source: SBS
These crispy-edged roast spuds are a potato lover's dream. Credit: Norton
Snap, crackle, crunch. Credit: Tammi Kwok
A zing of spice keeps roast potato lovers coming back for more. Credit: Alan Benson
Add some boldness to your tubers for a bake you'll make again and again. Credit: Adam Liaw
Salt and vinegar potatoes are seriously satisfying. Plan on making a double batch.
A bowl of music to our ears. Credit: Mary's Kitchen Crush
