There is, in my opinion, only one way to roast a potato, and that is this one.
I can make such a statement without sounding like an arrogant berk simply because this particular method of roasting potatoes is far from something I have conjured up in that odd British brain of mine. Instead it is something that almost everyone growing up in England (who has an interest in cooking) has learned to prepare. Variations exist, of course they do, and they are often hotly debated – the same way people get all heated over the most “authentic” bouliabaise or cassoulet.
Arguments erupt over potato choice. Fat choice. Cooking temperature. Cooking method. Roasting pan type and even basting method. I have probably cooked this style of potato close to 200 times, using all the variables above, and settled on one method – and almost regimental method at that.
