Crispy golden spuds

Crispy golden spuds

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

Prep: 10 mins Cook: 1 hr, 40 mins

Easy

Serves 8
Crunchy roast potatoes that work every time - use a touch of turmeric for colour and bay and stock for flavour

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal264
  • fat13g
  • saturates2g
  • carbs33g
  • sugars1g
  • fibre3g
  • protein4g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1½ kg potato, such as Maris Piper or King Edward, cut into large roastie size
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp vegetable bouillon powder or 2 vegetable stock cubes
  • 1 tsp turmeric
  • 3 bay leaf
  • 6 tbsp vegetable, sunflower or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 tbsp duck or goose fat (optional)
  • 1 tbsp plain flour

Method

  1. Put the potatoes in a large pan, cover with cold water and add the bouillon powder or stock cubes, turmeric and bay leaves. Cover with a lid, bring to a boil and simmer for 10 mins until the potatoes start to soften on the outside but remain whole.

  2. Drain the potatoes well and give them a shake in the colander to rough up the edges, then leave to steam-dry in the colander for 5 mins. Meanwhile, pour the oil and duck or goose fat, if using, into your largest baking tray (the spuds will need plenty of space to really crisp up) and put in the oven underneath the turkey to heat for a few mins. Once the potatoes are dry, sprinkle with the flour and plenty of seasoning, then toss to coat. Can be frozen for up to 3 months – to cook from frozen, add an extra 20 mins to the cooking time.

  3. Remove the hot tray from the oven. Carefully tip in the potatoes and coat in the hot fat. Cook for 30 mins at 200C/180C fan/gas 6, on the lower shelf of the oven underneath the joint of meat, if making. When you take the joint or main meal out, turn the oven up to 220C/200C fan/gas 7. Turn the potatoes over in the tray and continue cooking for 45 mins-1 hr longer on the top shelf, until golden and crispy.

Ads by Google

Comments, questions and tips

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

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

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…