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Roast potatoes
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Serves: 6
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:
Energy |
1397.456kJ 334kcals |
---|---|
Fat | 16.8g |
Saturated Fat | 2.3g |
Carbohydrate | 40.2g |
Sugars | 1.4g |
Salt | trace |
This recipe was first published in Thu Dec 08 15:24:21 GMT 2011.
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