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Crispy roast potatoes
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Garlic and onion granules might raise an eyebrow, but they give great flavour and crunch to these roasties. To get ahead, put the parboiled, coated potatoes in one layer in a dish, cool, cover and chill. Bring to room temperature before roasting.
Serves: 6 - 8
2kg maris piper or king edward potatoes, scrubbed
200ml sunflower oil (or goose fat or dripping)
2 tsp garlic granules, finely ground
1 tsp onion granules
2 tsp fine sea salt
3 fresh bay leaves
1. Preheat the oven to 200˚C, gas mark 6. Peel the potatoes (reserving the peelings for the gratin, see page 94) then cut each into 3-4 chunks so they are all roughly the same size. Put them in a large pan and cover with cold, salted water. Cover and bring to the boil, then reduce to a simmer for 5 minutes. Meanwhile, put the oil (or goose fat or dripping) in a large roasting tin and put in the oven to heat up.
2. Drain the potatoes in a colander and leave to steam-dry for 2-3 minutes, then tip back into the dry pan. With the lid on, shake the pan to roughen up the edges. In a small bowl, mix the garlic and onion granules with the salt. Add to the potatoes, cover and shake again to coat evenly.
3. When the fat is hot, carefully tip the potatoes into the tin. Turn them to coat in the fat, add the bay leaves and roast for 1 hour-1 hour 10 minutes, shaking the tin halfway through, until golden and crisp. Season with sea salt flakes and serve at once.
Typical values per serving:
Per serving (6)
This recipe was first published in November 2020.
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