SHOPPING LIST: Cooking Skills: Potatoes 1, Chapter 3 (Roast Potatoes)

Floury potatoes (Maris Piper) for the classic roasties. A large roasting tray, or two. Sunflower or vegetable oil, because olive oil can taste strong at high heat.

Simple roast potatoes (2 portions)
[ ] 400 g floury or all-rounder potatoes, peeled and cut into 5 cm chunks
[ ] 3 tbsp sunflower or vegetable oil
[ ] 1 pinch flaky salt

Par-boiled, shaken roast potatoes (3 portions)
[ ] 600 g floury potatoes (Maris Piper), peeled and cut into 5 cm chunks
[ ] 1 tsp salt, for the water
[ ] 4 tbsp sunflower or vegetable oil
[ ] 1 tbsp plain flour or fine semolina (optional)
[ ] 1 pinch flaky salt

Herb and garlic roast potatoes (3 portions)
[ ] 600 g floury potatoes, peeled and cut into 5 cm chunks
[ ] 1 tsp salt, for the water
[ ] 4 tbsp sunflower or olive oil
[ ] 1 head head of garlic, broken into unpeeled cloves
[ ] 4 sprigs of rosemary or thyme
[ ] 1 pinch flaky salt

Lighter olive oil roast potatoes (2 portions)
[ ] 500 g waxy or all-rounder potatoes, unpeeled and halved or quartered
[ ] 2 tbsp olive oil
[ ] 1 tsp smoked paprika or dried oregano
[ ] 1 pinch salt and pepper
[ ] 1 lemon, juice only

For the experiments
[ ] About 2 kg more floury potatoes in total
[ ] Extra oil, a knob of butter, and goose or duck fat if you want to try it