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Classic crunchy roast potatoes
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1.5kg King Edward potatoes, peeled
3 tbsp Cooks’ Ingredients Goose Fat, or sunflower oil
1. Preheat the oven to 190°C, gas mark 5. Cut the potatoes into large, even-sized pieces and place in a pan of cold water. Bring to the boil and simmer for 10 minutes. Drain well and return to the pan. Shake, then heat for 1-2 minutes to dry them out a little. Meanwhile, place the goose fat or sunflower oil in a roasting tin and preheat in the oven for 5-10 minutes.
2. Carefully spoon the potatoes into the preheated tray of really hot fat – it should sizzle as they go in. Gently turn to coat and ensure that the potatoes are not too close together. (Too little room means steam can’t escape – and that means soggy roasties.) Cook for 50-60 minutes or until golden brown, turning halfway through. Season and serve.
This recipe was first published in September 2016.