HOW TO MAKE ROAST POTATOES
For gloriously crisp edges, the key is to give your pan a good shake after
par-boiling to rough up the edges of the roast potatoes
What you'll need:
120g duck fat
1.5kg floury potatoes (such as maris piper), peeled and cut into chunks
How to cook:
1. Preheat the oven to 180˚C, gas mark 4; put the fat in a roasting tin and heat in the oven. Place the peeled potatoes in a pan and just cover with salted cold water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Drain and leave in the pan for 2-3 minutes to steam-dry, then shake the pan to roughen them up.
2. Carefully transfer the potatoes to the roasting tin, turning in the hot fat and leaving plenty of space between each one. Sprinkle with sea salt and roast for 30 minutes, turning halfway through.
3. Turn up the oven to 220˚C, gas mark 7, and roast for 30 minutes more, again turning halfway, until crisp and golden, and ready to serve.
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