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Crispy Roast Potatoes
- Total time
- 90 min
- Serves
- Serves 6
withsalt
@withsalt
The withsalt editorial kitchen. Classics done properly, tested until they work every time.
- Recipes
- 46
- recipes
Recipes
46 total
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withsalt
@withsalt · 29 Jul · Tip
Shake the colander. Properly. Those roughed-up edges are the entire difference between a good roast potato and a great one — they're what catches the fat and turns to glass in the oven.
RecipeCrispy Roast Potatoeswithsalt
@withsalt · 28 Jul · Tip
No cream. Ever. The sauce is egg yolk, pecorino and a splash of the starchy pasta water, emulsified off the heat. If it scrambles, your pan was too hot.
RecipeSpaghetti Carbonarawithsalt
@withsalt · 28 Jul
Equal parts, stirred not shaken, and a wide strip of orange peel expressed over the top. Three ingredients, nowhere to hide.
RecipeNegroniwithsalt
@withsalt · 27 Jul · Made it
Made this for eight people on Sunday and there was none left. The trick is pouring half the sauce over while the sponge is still hot so it soaks in.
Cook thisSticky Toffee Puddingwithsalt
@withsalt · 27 Jul · Tip
Make wells in the sauce before you crack the eggs in, and take the pan off the heat while the whites are still slightly loose. They carry on cooking.
RecipeShakshukawithsalt
@withsalt · 26 Jul
A proper ragù wants two hours minimum. Anything quicker is a bolognese in a lasagne costume — still good, just not the same thing.
RecipeBeef Lasagnewithsalt
@withsalt · 25 Jul · Tip
Pull them when the middle still looks underdone. They set as they cool, and that's the whole fudgy texture. An extra four minutes turns them into cake.
RecipeFudgy Chocolate Brownieswithsalt
@withsalt · 24 Jul · Tip
Dry the skin and leave it uncovered in the fridge overnight. Salt it before it goes in. That's it — that's the crisp skin.
RecipeRoast Chickenwithsalt
@withsalt · 22 Jul · Made it
Friday night, done properly. Batter straight from the fridge into hot oil — the temperature shock is what makes it shatter.
Cook thisFish and Chipswithsalt
@withsalt · 20 Jul · Tip
Prick the sponge all over while it's hot and pour the drizzle on slowly. It should sink in, not sit on top.
RecipeLemon Drizzle Cakewithsalt
@withsalt · 18 Jul · Tip
A quick dip in the coffee, not a soak. Soggy savoiardi are the most common way this goes wrong.
RecipeTiramisuwithsalt
@withsalt · 17 Jul · Made it
Better on day two, genuinely. Made a double batch and froze half.
Cook thisChilli Con Carnewithsalt
@withsalt · 16 Jul · Tip
Chill it hard between every stage — after the mushroom duxelles, after the wrapping, before it bakes. Warm pastry is how you get a soggy bottom.
RecipeBeef Wellingtonwithsalt
@withsalt · 13 Jul · Tip
Press the mint, don't shred it. You want the oils, not bitter green bits through your drink.
RecipeMojitowithsalt
@withsalt · 12 Jul
Forty-five minutes of caramelising onions cannot be rushed. Low, slow, and stir more than you want to.
RecipeFrench Onion Soupwithsalt
@withsalt · 9 Jul · Made it
Weighed the eggs and matched the butter, sugar and flour to them. Comes out level every time.
Cook thisVictoria Spongewithsalt
@withsalt · 6 Jul · Tip
Rest the batter twenty minutes and don't overmix — lumps are fine. Overworked batter goes tough.
RecipePancakeswithsalt
@withsalt · 4 Jul · Tip
Chill the dough. An hour minimum, overnight if you can. It stops them spreading thin and deepens the flavour.
RecipeChocolate Chip Cookieswithsalt
@withsalt · 2 Jul
Fresh lime, decent tequila, a good orange liqueur. Skip the sour mix — it's the difference between a drink and a hangover.
RecipeClassic Margaritawithsalt
@withsalt · 30 Jun · Tip
Press it flat on the tray and leave it alone while it cools. That's how you get clusters instead of loose oats.
RecipeGranola