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Crunchy Roast Potatoes
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For golden-crusted roast potatoes with fluffy insides, use a floury variety, such as King Edward or Maris Piper. Parboil, then shake the potatoes in the pan to roughen their surface. The roasting tin must be big – if the potatoes are too close together, their steam can’t escape and they will become soggy. And the fat must be really hot; the potatoes should sizzle as they go in. If none of your guests is vegetarian, try using graisse d’oie (goose fat), which adds real depth of flavour.
Serves: 8
The potatoes will take longer to roast if the oven door is frequently opened and closed.
Typical values per serving:
Energy |
882.824kJ 211.0kcal |
---|---|
Fat | 8.1g |
Saturated Fat | 2.4g |
Sugars | 0.8g |
Salt | trace |
This recipe was first published in Sat Dec 01 00:00:00 GMT 2007.
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