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Roast potatoes with garlic
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Serves: 6 (with leftovers)
1.6kg floury potatoes, such as King Edward, peeled and cut into chunks
100g goose or duck fat (or 100ml sunflower or rapeseed oil)
1 head garlic, broken into unpeeled cloves
1. Preheat the oven to 200°C, gas mark 6 and heat up a large roasting tin. Meanwhile, bring a large pan of lightly salted water to the boil and parboil the potatoes for 5 minutes.
2. Drain in a colander and then leave to steam for 5-10 minutes to lose some moisture. Meanwhile, put the fat or oil in the hot roasting tin and return to the oven. Roughen the edges of the potatoes by tipping them
back into the pan and giving them a bit of a shake.
3. Remove the tin from the oven, carefully tip in the potatoes and turn them over until evenly coated. Make sure they have plenty of space to brown properly. Add the garlic.
4. Return to the oven and roast for 45-55 minutes, turning once or twice during cooking, until crisp and golden. Drain the potatoes on kitchen paper, season with sea salt flakes and freshly ground black pepper and serve immediately.
Get ahead Parboil the potatoes the day before, cool and keep covered in the fridge until ready to cook. If using this recipe for Christmas Day, put the potatoes into the oven as the turkey starts resting.
Typical values per serving:
This recipe was first published in Tue Dec 08 12:01:06 GMT 2020.