zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Crunchy Roast Potatoes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Crunchy Roast Potatoes

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 8

    Ingredients

    2kg floury potatoes, such as Red KingEdward or Maris Piper, peeled
    4 tbsp goose fat or sunflower oil
    3-4 bay leaves, torn (optional)

    Method

    1. Preheat the oven to 220ºC, gas mark 7. Cut the potatoes into large, even-sized pieces and put in a pan of cold water. Bring to the boil and simmer for 10 minutes. Drain well, return to the pan and shake well to roughen their surface. Return to the heat for 1-2 minutes to dry out.
    2. Meanwhile, place the goose fat or sunflower oil in a large roasting tin and heat in the oven for 5-10 minutes. Carefully spoon the potatoes into the tray of hot fat with the bay leaves – they should sizzle as they go in. Turn the potatoes to coat in the fat – don't overcrowd the tin as they will steam rather than roast. Roast for 50-60 minutes or until golden brown, turning halfway through.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    2 stars

    Glossary