Crispy salt & pepper roasties

Crispy salt & pepper roasties

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Cooking time

Prep: 15 mins Cook: 1 hr - 1 hr, 20 mins

Skill level

Easy

Servings

Serves 8

Feed a crowd with these irresistibly crunchy roast potatoes, crisped to perfection with flour

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
360
protein
6g
carbs
43g
fat
18g
saturates
4g
fibre
3g
sugar
1g
salt
0.3g

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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Method

  1. 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.
  2. Heat oven to 180C/160C fan/gas 4. Toss the potatoes with the flour, salt and crushed peppercorns (see below).
  3. 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.

Recipe from Good Food magazine, January 2012

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Comments

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themightygusset's picture

I prefer to use cornflour to plain flour.

If you're having these with Roast Beef include half a teaspoon of Mustard Powder.

Instead of parboiling the potatoes in plain salted water, why not boil them in the stock you are going to use for your gravy ?
Cider, a chicken stock cube and some sage leaves works well if you're having Roast Pork.

ray_read's picture

How about sprinkling some parmesan on the roasties about 10 minutes before serving...... Naughty but nice!

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