Ultimate roast potatoes

Recipe uploaded by

Angela Nilsen

7 ratings

Recipe by Angela Nilsen

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1. Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces). Drop the potatoes into a large pan and pour in enough water to barely cover them. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few mins, so it's really hot.
2. Drain the potatoes in a colander. Now it's time to rough them up a bit - shake the colander back and forth a few times to fluff up the outsides. Sprinkle with the flour, and give another shake or two so they are evenly and thinly coated. Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.
3. Roast the potatoes for 15 mins, then take them out of the oven and turn them over. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want. Scatter with salt and serve straight away.

Per serving (using olive oil)

391 kcalories, protein 5g, carbohydrate 43g, fat 23 g, saturated fat 3g, fibre 3g, salt 0.42 g

Latest comments and suggestions

• Marcus

  04 November 2007

  Marcus rated and commented on this recipe

  

  I think the it's the flour that makes these taste so great!

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• SarahHarding

  24 November 2007

  SarahHarding rated this recipe

  

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• percival

  21 December 2007

  percival commented on this recipe

  yes iwill try it this way and let you know percival

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• Mel

  26 December 2007

  Mel rated and commented on this recipe

  

  These are failsafe! I've made this hundreds of times and they are always delicious - fuffly inside and crisp on the outside.

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• veggiefoodlover13

  12 January 2008

  veggiefoodlover13 rated and commented on this recipe

  

  i'd like it but why the unnessicary dissing olive oil??? i'm vegetarian and i don't think you should say olive oil is not luxorious maybe you havn't been abroad???

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• Shunter

  03 February 2008

  Shunter commented on this recipe

  Having tried this recipe twice, both with goose fat and olive oil, there is most definitely a difference. Whilst both were great, the former was notable in its depth of flavour. This is of course your choice as a vegetarian, but with that choice comes something of a lack of options, by default. Regards....

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• Shunter

  03 February 2008

  Shunter rated this recipe

  

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• Stephanie

  23 February 2008

  Stephanie rated and commented on this recipe

  

  So simple yet delicious everytime.

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• adele

  30 March 2008

  adele commented on this recipe

  easy to follow, easy to make and throughly enjoyed by my family

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• pam dockerty

  08 May 2008

  pam dockerty commented on this recipe

  I have used this recipe many times and it never fails

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• syllabob

  23 May 2008

  syllabob commented on this recipe

  add thyme for a bit of extra flavour !

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• mizz99

  13 June 2008

  mizz99 commented on this recipe

  I use garlic granules on them too with a knob of butter...really yummy even on their own!

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• alexthelion

  08 August 2008

  alexthelion rated and commented on this recipe

  

  one word amazing

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• STEMAC

  11 August 2008

  STEMAC commented on this recipe

  I would always boil potato's for a lot longer, up to fifteen minutes or so and then 'fluff' them up. Always use goose fat and cook for 40 minutes, turning once half way through.

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Ingredients

• 1kg Maris Piper potato
• 100g duck or goose fat fat (for a luxurious taste), or 100ml/3½fl oz olive oil
• 2 tsp flour
• Maldon salt , to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 20 mins

Cook 50 mins

Ingredients

• 1kg Maris Piper potato
• 100g duck or goose fat fat (for a luxurious taste), or 100ml/3½fl oz olive oil
• 2 tsp flour
• Maldon salt , to serve

Per serving (using olive oil)

391 kcalories, protein 5g, carbohydrate 43g, fat 23 g, saturated fat 3g, fibre 3g, salt 0.42 g

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