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Crunchy roast potatoes
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2kg floury potatoes, such as Red King Edward or Maris Piper, peeled
4 tbsp goose fat or sunflower oil
3–4 bay leaves, torn (optional)
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.
Typical values per serving:
This recipe was first published in November 2013.