Perfect roast potatoes

Perfect roast potatoes

What else can you say? Two ingredients et voila!

Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Ready in 1 hour
Vegetarian

Vegetarian

Method

  1. Heat the oven to 220C/fan 200C/gas 7. Put the fat in a solid roasting tin and put in the oven to heat up. Cook the potatoes in a large pan of boiling water for 5 minutes. Drain well, then shake around in a colander to rough up the edges a bit. Tip the potatoes carefully into the hot fat and turn them over so each one is coated.
  2. Slide back in the oven for 40 minutes or until crisp and golden and cooked through (turn them over halfway through). Sprinkle with salt before serving.

Recipe from olive magazine, January 2007.

Latest comments and suggestions

  • 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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  • 21 December 2007

    Sarah's rated this recipe

    4 stars

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  • 02 January 2008

    BBC GoodFood rated this recipe

    5 stars

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  • 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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  • 10 March 2008

    Davideast rated and commented on this recipe

    5 stars

    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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  • Binder photo Amy

    29 September 2008

    Amy rated and commented on this recipe

    5 stars

    So easy and so nice!

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  • 30 November 2008

    StormyRaincloud commented on this recipe

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

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Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Ready in 1 hour
Vegetarian

Vegetarian

Ingredients

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