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1.5kg large king edward or maris piper potatoes, peeled
200ml olive oil (or goose fat)
1. Preheat the oven to 200°C, gas mark 6. Cut the potatoes into large, equal-sized pieces. Put in a large pan and cover with cold water. Cover with a lid, bring to the boil and simmer for 5 minutes. Pour the oil into a roasting tin and put in the oven.
2. Drain the potatoes. Return to the pan and shake vigorously to roughen up. Place in one layer in the tin; turn in the hot oil to coat evenly – they should sizzle.
3. Season and roast for 1 hour, turning halfway through, until golden and crisp. Transfer to a bowl immediately and leave to cool a little before serving.
Typical values per serving:
This recipe was first published in December 2011.