Crispy salt & pepper roasties
Feed a crowd with these irresistibly crunchy roast potatoes, crisped to perfection with flour
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 1 hr - 1 hr 20 mins
- Cut the potatoes into halves, quarters, or eighths if really large - you want to end up with even-sized 5cm pieces. Put the potatoes in a large pan of salted water. Bring to the boil, then simmer for 8-10 mins, until the outsides start to soften. To check, try scraping a potato with a fork - it should be easy to make a mark but you shouldn't be able to slide it into the flesh. Drain really well, then shake in the pan to rough the potatoes up a bit. Add the goose fat and toss until coated. Chill until roasting. The potatoes will keep in the fridge for 3 days.
- Heat oven to 180C/160C fan/gas 4. Toss the potatoes with the flour, salt and crushed peppercorns (see below).
- Place the oil in a roasting tin large enough to hold all the potatoes in one layer and heat in the oven for 5 mins. Quickly tip the potatoes in and return to the oven. Cook for 30 mins, turning once. When the turkey comes out of the oven, increase the heat to 200C/180C fan/gas 6. Cook for 30-40 mins more or until crisp all over (you can do this while the turkey is resting). Sprinkle with salt to serve.
BEST-EVER ROASTIES
The secret to perfect roast potatoes is to use goose fat for flavour plus vegetable oil to keep them nice and crisp.
PER SERVING
360 kcalories, protein 6g, carbohydrate 43g, fat 18 g, saturated fat 4g, fibre 3g, sugar 1g, salt 0.3 g
Recipe from Good Food magazine, January 2012.
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http://www.bbcgoodfood.com/recipes/1837649/
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Ingredients
- 2kg King Edward potatoes
- 6 tbsp goose fat
- 2 tbsp plain flour
- flaky salt
- ½ tbsp black peppercorns , crushed
- 6 tbsp vegetable oil
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A fantastic recipe for delicious roast beef with roasted vegetables - the ultimate Sunday roast dish
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ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 1 hr - 1 hr 20 mins
Ingredients
- 2kg King Edward potatoes
- 6 tbsp goose fat
- 2 tbsp plain flour
- flaky salt
- ½ tbsp black peppercorns , crushed
- 6 tbsp vegetable oil
PER SERVING
360 kcalories, protein 6g, carbohydrate 43g, fat 18 g, saturated fat 4g, fibre 3g, sugar 1g, salt 0.3 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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04 January 2012
Ray commented on this recipe
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21 November 2012
The Mighty Gusset commented on this recipe
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