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Classic Crunchy Roast Potatoes (for 2)
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For golden-crusted roast potatoes with fluffy insides, use a floury variety, such as King Edward. Parboil, then shake the potatoes in the pan to roughen their edges, ensuring lots of lovely crunchy bits. The roasting tin must be big - if the potatoes are too close together, their steam can't escape and they will go soggy. And the fat must be really hot: the potatoes should sizzle as they go in. If none of your guests are vegetarian, try using Graisse d'Oie (goose fat), which adds real depth of flavour.
When the oven is being used to its full capacity, the potatoes will take a while longer to get a nice golden crust. When the turkey is cooked and resting, increase the oven temperature to 220°C, gas mark 7 and cook the potatoes until they become crisp and golden. If you need to keep the potatoes warm while finishing off the other vegetables, keep them at the bottom of the oven but do not cover them with foil, as they will go soggy.
To make in advance, peel the potatoes, parboil and shake to roughen the edges. Cool thoroughly then freeze on a tray, spaced well apart. Once frozen, seal in a bag and freeze for up to 1 month. Cook from frozen at 200°C, gas mark 6, for 1 hour 15 minutes, turning occasionally in the hot fat.
This recipe was first published in November 2007.