The Best Ever Roast Potatoes

Instructions:

Step 1
For the praline, line a baking tray with baking parchment, then tip the sugar into a saucepan with 1 tbsp water. Bring to the boil, then reduce the heat and simmer for 1-2 mins until the sugar starts to caramelise. Scatter in the pecans and a pinch of sea salt, and stir until the nuts are fully coated. Carefully scrape the hot pecan mix onto the tray and leave to set for at least 10 mins. Break about 12 whole pecans out of the praline and reserve for decorating later, then chop or smash the rest of the praline into small shards. Set aside. Will keep in an airtight container for a day.

Step 2
Now here’s the trick: choose the two chunks that are the most cooked and ready for mashing and push these through a potato ricer, then add a little of the cooking water to make a thick potato batter. Roll the cooled potatoes through the batter, then put on a tray lined with baking parchment and chill overnight.

Step 3
The next day, heat the oven to 200C/180C fan/gas 6. Take a large roasting tin and add a good splash of vegetable oil. Place in the oven and heat for a few minutes, then carefully add the potatoes to the hot fat and turn to coat. Lightly season with salt and roast, without turning, for 40 mins.

Step 4
Carefully turn over the potatoes and increase the heat to 220C/200C fan/gas 8. Continue to roast for a further 20 mins, turning again once, until beautifully crisp and golden all over.