Perfect roast potatoes

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olive magazine

4 ratings

Recipe by olive magazine

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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.

Latest comments and suggestions

• 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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• Sarah's

  21 December 2007

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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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Ingredients

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

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Serves 6

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Vegetarian

Ingredients

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

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