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Crunchy Roast Potatoes
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For golden-crusted roast potatoes with fluffy insides, use a floury variety, such as King Edward or Maris Piper. Parboil, then shake the potatoes in the pan to roughen their surface. The roasting tin must be big – if the potatoes are too close together, their steam can’t escape and they will become soggy. And the fat must be really hot; the potatoes should sizzle as they go in. If none of your guests is vegetarian, try using graisse d’oie (goose fat), which adds real depth of flavour.
The potatoes will take longer to roast if the oven door is frequently opened and closed.
Typical values per serving:
This recipe was first published in December 2007.
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