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    Crunchy Roast Potatoes

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    Crunchy Roast Potatoes

    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.

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

    Serves: 8


    • 1.5kg floury potatoes, peeled
    • 3 tbsp sunflower oil or Catusse Graisse d’Oie (goose fat)


    1. Preheat the oven to 190°C, gas mark 5. 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 and return to pan. Shake, then heat for 1-2 minutes to dry out.
    2. Meanwhile, place the sunflower oil or goose fat in a roasting tin and preheat in the oven for 5 minutes.
    3. Carefully spoon the potatoes into the preheated tray of hot fat and turn to coat. Roast for 50-60 minutes or until golden brown, turning halfway through.

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    Cook's tips

    The potatoes will take longer to roast if the oven door is frequently opened and closed.


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