Growing up we always had mashed potatoes with our Christmas dinner and I was happy to continue that tradition however my husband prefers roasted potatoes, so in order to make sure that everyone is happy I try to rotate what I do each year. But I must confess that it took me a quite a while to perfect my roasted potatoes. Trying to make sure they were nice and crisp on the outside while light and fluffy on the inside proved to be a slightly bigger challenge then I thought. But after receiving some tips from my mother-in-law as well as a bit of research online I am now happy with the results of my recipe.
An essential part to having the perfect roasted potatoes is to start off with a floury potato, something like a King Edward, but this proved difficult in the US because they often don't display what variety the potatoes are. The only bit of advice I have if you don't have access to good roasting potatoes is stay away from Yukon for roasting, that is the potato that I used when I was in the US and it doesn't turn out right. You want one that is floury to get the result of a nice crisp outside with a soft inside.
