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Perfect roast potatoes
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The secret to great roasties is letting them steam after draining, and getting your cooking fat really hot.
2kg floury potatoes, such as King Edward, peeled and cut into chunks
100g goose or duck fat (or 100ml sunflower or rapeseed oil)
Par-boil the potatoes the day before, cool and keep covered in the fridge until ready to cook. If you are using this recipe for Christmas day, put the potatoes into the oven as the turkey starts resting.
Typical values per serving:
Using goose fat