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    Roast Potatoes

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    Roast Potatoes

    • Preparation time: 20 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 8 - 10


    • 1.8kg floury potatoes, such as Maris Piper or King Edward, peeled and cut into pieces
    • 6 tbsp vegetable oil


    1. The potatoes should go into the oven toward the end of the turkey's cooking time. If cooking separately, preheat the oven to 190°C, gas mark 5.
    2. Bring one large pan (or two smaller ones) of salted water to the boil, add the potatoes, bring back to the boil and cook for 10 minutes. Drain in a colander, giving it a good shake to roughen the potatoes, which will help make them really crispy.
    3. Put the oil into a roasting tin large enough to allow some space around the potatoes; if they're packed too tightly they won't brown (or use two smaller tins). Heat the tin in the oven for a few minutes. Add the potatoes to the oil, coat them in it, and put on the oven's top shelf for the last half hour of the turkey's cooking time.
    4. Once the turkey is removed from the oven, turn it up to 200°C, gas mark 6. Baste the potatoes and cook for 20-30 minutes more until crisp and golden. Keep hot in the oven until the last minute before serving.

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