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 5g, carbohydrate 43g, fat 7 g, saturated fat 2g, fibre 3g, sugar 2g, 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 5g, carbohydrate 43g, fat 7 g, saturated fat 2g, fibre 3g, sugar 2g, salt 0.04 g
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20 February 2011
Mike rated and commented on this recipe
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