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Crunchy Roast Potatoes 2008
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Kestrel potatoes are ideal for roasting. Using goose fat adds a depth of flavour.
To prepare the potatoes in advance, peel, 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.
Typical values per serving:
This recipe was first published in November 2008.