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    Sesame and Parmesan Roast Potatoes

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    Sesame and Parmesan Roast Potatoes

    If you prefer classic, plain roasties, just leave the potato pieces unsliced and roast them in the hot fat for 1½ hours.

    • Preparation time: 20 minutes
    • Cooking time: 90 minutes
    • Total time: 1 hour 50 minutes 60 minutes 50 minutes

    Serves: 10


    • 1.8kg floury potatoes, such as King Edwards
    • 3-4 tbsp goose fat or vegetable oil
    • Sea salt
    • 3 tbsp sesame seeds
    • 3 tbsp grated Parmesan


    1. Peel the potatoes and cut into even pieces. With a sharp knife, make lots of thin cuts into the rounded side of each potato, without slicing all the way through. Heat the goose fat or oil in a roasting pan, then add the potatoes, flat side down. Sprinkle with salt. Roast at 190°C, gas mark 5, for 1 hour, 20 minutes, basting occasionally, or until crisp and golden. Sprinkle over the sesame seeds and Parmesan. Return to the oven for 10 minutes or until the Parmesan melts. Serve immediately.

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    Cook's tips

    Easy Proper Gravy
    If you have giblets from a turkey you are cooking, make stock by simmering them (minus the liver), with onion, celery, carrot, parsley, bay leaves and about 1 litre water for 2 hours - see waitrose.com for a recipe.

    When the turkey is cooked, pour the juices from the roasting tin into a jug. Skim off the fat from the top and discard. Make up the juices to 600ml with the giblet stock, or other stock, then pour back into the roasting pan and bring to the boil.

    Blend 3 tbsp port with 1½ tbsp cornflour, add to the pan and cook, whisking, till thickened. Season. Serve in a warmed jug. Serves 10.


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