Right-every-time roasties
Goose fat, vegetable oil and polenta - the secrets to the perfect roast potatoes every time
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 1 hr
- Cut the potatoes into quarters, or eighths if really large - you want to end up with even-size 5cm pieces. Put the potatoes in a large pan of salted water and boil for 5 mins, just until the outside of the potato starts to soften. To check, try scraping a potato with a fork - it should be easy to make a mark but you shouldn't be able to slide it into the flesh. Drain really well.
- Return to the pan and scatter over the flour and polenta (if using) and a little salt. Place a lid on top of the pan and give it a couple of good shakes, coating the potatoes in the flour and polenta and lightly crushing the sides.
- Heat oven to 190C/170C fan/gas 5. Place the goose fat and oil in a roasting tin large enough to hold all the potatoes in one layer and heat in the oven for 5 mins. Quickly tip the potatoes in and return to the oven. Cook for 30 mins, turning once, then increase the heat to 220C/200C fan/gas 7. Cook for 20 mins more or until crisp all over. Sprinkle with a little more salt, then serve.
Prepare ahead
The roasties can be boiled and coated in flour up to 1 day ahead. Keep covered in the fridge until ready to roast.
Per serving
345 kcalories, protein 6g, carbohydrate 46g, fat 17 g, saturated fat 4g, fibre 3g, sugar 2g, salt 0.67 g
Recipe from Good Food magazine, December 2009.
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http://www.bbcgoodfood.com/recipes/72607/
http://www.bbcgoodfood.com/recipes/72607/
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Ingredients
- 2kg King Edward potatoes , or another roasting variety, peeled
- 2 tbsp plain flour
- 1 tbsp polenta , or extra flour
- 5 tbsp goose fat
- 5 tbsp vegetable oil
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 1 hr
Ingredients
- 2kg King Edward potatoes , or another roasting variety, peeled
- 2 tbsp plain flour
- 1 tbsp polenta , or extra flour
- 5 tbsp goose fat
- 5 tbsp vegetable oil
Per serving
345 kcalories, protein 6g, carbohydrate 46g, fat 17 g, saturated fat 4g, fibre 3g, sugar 2g, salt 0.67 g
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05 January 2012
Stacey commented on this recipe
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22 January 2012
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