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1. Cook the potatoes in boiling water for 6 minutes. Drain. Once the turkey is out of the oven, turn the heat up to 200C/ fan 180C/gas 6. Heat the fat or oil in a large shallow roasting tin and tip the potatoes in, rolling them around a bit (make sure there is a decent amount of space between them). Roast for 20 minutes then turn them over and press down gently on each with a wooden spoon until it cracks slightly.
2. Roast for a further 30-40 minutes until crisp and golden. Sprinkle with salt before serving.

Per serving

315 kcalories, protein 7g, carbohydrate 57.3g, fat 8 g, saturated fat 1.1g, fibre 4.3g, salt 0.06 g

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• Parkies den

  28 February 2008

  Parkies den commented on this recipe

  These sound very very good ,will be trying them very shortly,my regards Brian

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• My Nosh

  15 June 2008

  My Nosh rated and commented on this recipe

  

  Possibly the best roast potatoes I have had !!!

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• jean h-b

  07 August 2008

  jean h-b commented on this recipe

  great spuds smashing with your sunday roast and I threw a few garlic cloves in with mine when I turned and squashed them yummy!

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Ingredients

• 2kg potatoes , King Edward or Maris Piper, peeled and cut into pieces
• 4-6 tbsp goose fat or olive oil

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Difficulty and servings

Serves 6

Preperation and cooking times

Ready in 1 hour

Ingredients

• 2kg potatoes , King Edward or Maris Piper, peeled and cut into pieces
• 4-6 tbsp goose fat or olive oil

Per serving

315 kcalories, protein 7g, carbohydrate 57.3g, fat 8 g, saturated fat 1.1g, fibre 4.3g, salt 0.06 g

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