Golden potatoes
The secret to perfect fried potatoes is to start them on a high heat, then turn the heat right down and let them cook slowly
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 30 mins
- Up to 2 days ahead, boil the potatoes for 2 mins, then drain and leave to cool.
- Thirty mins before serving, melt the duck fat in a large frying pan and add the potatoes. Start them on a high heat to get some colour, then turn the heat down to sizzle the potatoes slowly for 20 mins, shaking the pan occasionally, until completely golden and crisp.
- Just before serving, toss through the parsley and garlic, season with salt and serve.
Per serving
248 kcalories, protein 5.0g, carbohydrate 43.0g, fat 7.0 g, saturated fat 2.0g, fibre 3.0g, sugar 2.0g, salt 0.04 g
Recipe from Good Food magazine, March 2010.
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http://www.bbcgoodfood.com/recipes/338605/
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Ingredients
- 1½kg Maris Piper potatoes , cut into bite-size chunks
- 3 tbsp ducks fat or sunflower oil
- small handful parsley , chopped
- 1 garlic clove , finely chopped
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Ingredients
- 1½kg Maris Piper potatoes , cut into bite-size chunks
- 3 tbsp ducks fat or sunflower oil
- small handful parsley , chopped
- 1 garlic clove , finely chopped
Per serving
248 kcalories, protein 5.0g, carbohydrate 43.0g, fat 7.0 g, saturated fat 2.0g, fibre 3.0g, sugar 2.0g, salt 0.04 g
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20 February 2011
Mike rated and commented on this recipe
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