Perfect roast potatoes

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• Sarah's

  21 December 2007

  Sarah's commented on this recipe

  You almost can't beat this recipe unless you sprinkle with Maldon Sea salt as soon as they're out of the oven!!

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• BBC GoodFood

  02 January 2008

  BBC GoodFood rated this recipe

  

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• Claire

  10 March 2008

  Claire commented on this recipe

  If you toss the potatoes in semolina before the oven they come out even crispier.

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• Davideast

  10 March 2008

  Davideast rated and commented on this recipe

  

  The roast potatoes were highly praised. In view of the large number of guests at the dinner party, I followed the recipe and froze them ahead, and they cooked from frozen very well indeed.

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• Amy

  29 September 2008

  Amy rated and commented on this recipe

  

  So easy and so nice!

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• StormyRaincloud

  30 November 2008

  StormyRaincloud commented on this recipe

  This recipe says vegetarian, but since when has goose fat been vegetarian? :)

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• Mrs Horse

  23 January 2009

  Mrs Horse commented on this recipe

  goose fat isn't but vegetable oil sure is!!

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• andycrofts

  20 December 2010

  andycrofts commented on this recipe

  Top banana! When I make this - often! - I use sunflower oil and butter. I let the butter and oil fuse (the oil stops the butter burning) in the roasting pan for about 3-4 minutes first, then chuck in the spuds, well roughed up (maybe take 'em out for a Friday night's drinking in Glasgow first...) in a colander as described. Wanna try it with lard, but in Finland, it's as rare as hen's teeth. Same as goose fat, and sincere apologies to the 'tree-huggers' out there. Anyone done this with sweet potato? There was a recipe for sweet potato* chips on this site, which was pure magic... * (Bataati) Bloody expensive here, and as I'm on the dole, I'll let someone else try for me.

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• KJF_UK

  23 December 2010

  KJF_UK commented on this recipe

  Goose fat is the spawn of the Devil! Make them with vegetable oil, and all will be forgiven!

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• Ronnie

  23 December 2010

  Ronnie commented on this recipe

  |Eating goose is rare in our country - but used vegetable oil - scrumptious - merry Christmas all

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• minacolada

  23 December 2010

  minacolada rated and commented on this recipe

  

  I always do spuds this way, but I try and make them as small as possible (crispier) and toss in semolina for added crunch!

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• Stormy

  18 January 2011

  Stormy rated and commented on this recipe

  

  Used this recipe for the first time this past Christmas. Were crisp and not greasy. Will definitely try them again.

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• Green!

  19 September 2011

  Green! rated this recipe

  

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• craig_will2513

  20 December 2011

  craig_will2513 commented on this recipe

  could someone tell me when to coat the spuds in the semolina powder.. also if half way through cooking you sprinkle with garlic salt

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• solskin

  26 December 2011

  solskin commented on this recipe

  Great recipe, although mine needed 20 minutes extra and turning twice during cooking time to ensure even browning. Perhaps I cut the potatoes too big. Nevertheless, delicious. I was furious that my father in law threw the left overs away when I'd gone upstairs, argh!

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• solskin

  26 December 2011

  solskin rated this recipe

  

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• knightlore

  08 January 2012

  knightlore commented on this recipe

  I'm a man in his early forties and this is the first time I have cooked roast potatoes. I used King Edwards and following a few others advice I added Semolina after boiling. Result - probably the best roasts I have ever tasted! This cookings larks easy!

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• tickers

  26 March 2013

  tickers commented on this recipe

  I use Maris Piper potatoes boil them for 5 mins tip them in a colander and leave them to steam until they are dry, heat the veg oil in the oven, then toss the potatoes with a drizzle of olive oil and sprinkle them with sea salt and turmeric, whack the tin of oil on the heat to keep it screaming hot and fire the spuds in. Turn them once during cooking and leave them in for an hour at 200. Never fail.

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• Marie

  21 April 2013

  Marie commented on this recipe

  Had these last week. They are the best roasts Ive had.

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Ingredients

• 4 tbsp goose fat or sunflower oil
• 2kg King Edward potatoes , peeled, halved if large

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 1 hour

Vegetarian

Ingredients

• 4 tbsp goose fat or sunflower oil
• 2kg King Edward potatoes , peeled, halved if large

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