How to Make Perfect Mash, Chips, and Roasties
Potatoes are endlessly versatile, but nothing beats the classics: creamy mash, crispy chips (fries), and golden roasties. Here’s how to master each, plus pro tips for the best results every time.
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Perfect Mashed Potatoes
- Best Potatoes:
Floury types like Maris Piper, King Edward, Yukon Gold, or Russet. - Method:
- Peel and chop potatoes.
- Boil in salted water until tender (15–20 mins).
- Drain and dry in pan over a low heat for 1 min.
- Mash with potato masher or ricer.
- Add a knob of butter and splash of hot milk/cream; season with salt and pepper.
- Pro Tips:
- Don’t overwork—stop mashing when smooth and fluffy.
- For extra indulgence, add cream cheese or roasted garlic.
Crispy Chips (Fries)
- Best Potatoes:
Maris Piper, King Edward, Russet, or any maincrop variety. - Method:
- Peel and cut into thick batons.
- Soak in cold water for 30 min, then dry well.
- Fry in oil at 140°C (285°F) until soft, remove.
- Increase oil temp to 190°C (375°F), fry chips again until golden and crisp.
- Drain and salt generously.
- Pro Tips:
- For chunky chips, parboil before first fry.
- Double-frying guarantees crispness.
Golden Roast Potatoes
- Best Potatoes:
Maris Piper, King Edward, Desiree. - Method:
- Peel and cut into large chunks.
- Parboil in salted water for 7–10 mins, drain.
- Rough up edges in the pan for extra crunch.
- Heat oil or fat (duck, goose, or beef dripping is classic) in a roasting tin until very hot.
- Add potatoes, turn to coat, and roast at 200°C (400°F) for 45–60 mins, turning halfway, until crisp and golden.
- Pro Tips:
- Sprinkle with semolina after parboiling for ultimate crunch.
- Add garlic, rosemary, or thyme for flavor.