Tom Kerridge’s Roast Potatoes

Tom Kerridge’s Roast Potatoes (Photo by Cynthia Nelson)

Thomas “Tom” Kerridge is a well-known Michelin-starred British chef. His series on The Cooking Channel (US) is equally appealing and appetizing. I couldn’t resist when I saw his roast potatoes.
Roast Potatoes are a dish like Fried Rice, Cook-up Rice, and Roast Chicken, among others, that one is always tweaking and perfecting. Each time you make it, it’s different. My go-to method of cooking roast potatoes is to par-cook the potatoes in boiling salted water, drain well, then toss in vegetable oil with a sprinkling of freshly ground black pepper, and roast on high heat for 45 to 55 minutes, tossing once. There are a couple of other ways I prep potatoes to roast but none ever involved fully cooking the potatoes before roasting; not until I used Tom Kerridge’s recipe.

A few observations:

Cooked potatoes air drying at room temperature (Photo by Cynthia Nelson)

● This recipe is best made with an all-purpose potato like Yukon Gold, fingerling, red-skinned potatoes would work too. These varieties hold their shape and stand up to the two-pronged cooking process involved in making this version of roast potatoes. Russets/Idaho potatoes would easily break and fall apart. If you are overseas and have access to blue or purple potatoes they too would work for this recipe.

● The outer crispiness of the potatoes is more pronounced if the potatoes are roasted in a tin pan rather than a glass dish.

● The potatoes are oven fried, and therefore do not absorb a lot of oil. When the potatoes are done roasting, they are easily lifted from the dish with most of the oil remaining in the pan.

● The texture of the potato is creamy soft on the inside with a delicious protective crust.
I made some slight adjustments when I made the recipe – see the notes below.


● Wire rack placed on rimmed baking sheet

● Baking tin or baking dish with high sides (2 – 3 inches)


● 3 pounds Yukon Gold potatoes

● Water

● Salt to taste

● Vegetable oil


● Peel the potatoes, cut them the way you like or leave whole if they are not large; add them to a pot, cover the potatoes with water and bring to a boil, as soon as the water comes to a boil, season generously with salt to taste – this is the main way to season the potatoes. Let the potatoes boil in the salted water for 1 minute then reduce heat to low and simmer for 25 – 30 minutes or until they are fully cooked.

● Carefully remove the potatoes with a slotted spoon and place on wire rack to cool and air dry. This could take anywhere from 20 to 30 minutes but you can leave it for longer. The air-drying will form a hard exterior that will become crisp as the potatoes roast in the oven.

● Add vegetable oil to generously coat the bottom your roasting tin/dish and place in the oven. Turn on the oven to 350 degrees F and heat for 20 minutes.
● Carefully remove the hot baking tin/dish with oil and transfer to the countertop. Add potatoes to tin/dish leaving about 2 inches of space between the potatoes (if the potatoes pile on top of each other they will steam instead of frying, the potatoes should touch the bottom of the tin/dish).
● Return the tin/dish to the oven and cook for 40 – 45 minutes, turning the potatoes every 10 – 15 minutes so that they get crispy all around.
● Remove potatoes from baking dish and transfer to serving dish.

● I did not turn the potatoes every 10 – 15 minutes as specified in the original recipe. I turned the potatoes once.
● The original recipe suggests seasoning the cooked potatoes as soon as they come out of the oven with sea salt even though they had been cooked in salted water. I did not.
● My potatoes were small so I left them whole.
● My potatoes were roasted in a glass dish — not the best choice for roasting things that you want to brown quickly and evenly. Nevertheless, these potatoes were outstanding.



Chicken and Chickpea Stew

The addition of peas and beans to stews long ago was a way of stretching the meat.

By ,

Fast Food: Shrimp Chow mein

For those among us who have resolved to cook more, at home, here is a dish that is fast and easy to put together – Shrimp Chow mein.

By ,

Coconut-Cassava Rounds with Scrambled Eggs

Freshly made cassava bread, toasted with a daub of butter, melting, adds flavour to every bite.

By ,

Vietnamese-style Roast Chicken & Green Onion Dirty Rice

You are getting two recipes out of this one dish – a delicious rice accompaniment to the roast chicken.

By ,

Your browser is out-of-date!

Update your browser to view this website correctly.

We built using new technology. This makes our website faster, more feature rich and easier to use for 95% of our readers.
Unfortunately, your browser does not support some of these technologies. Click the button below and choose a modern browser to receive our intended user experience.

Update my browser now