Crispy salt & pepper roasties

Crispy salt & pepper roasties

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

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

Easy

Serves 8
Feed a crowd with these irresistibly crunchy roast potatoes, crisped to perfection with flour

Nutrition and extra info

Nutrition: per serving

  • kcal360
  • fat18g
  • saturates4g
  • carbs43g
  • sugars1g
  • fibre3g
  • protein6g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2kg King Edward potato
  • 6 tbsp goose fat
  • 2 tbsp plain flour
  • flaky salt
  • ½ tbsp black peppercorns, crushed
  • 6 tbsp vegetable oil

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (2)

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!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…