Right-every-time roasties

Right-every-time roasties

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(1 ratings)

Prep: 10 mins Cook: 1 hr


Serves 8
Goose fat, vegetable oil and polenta - the secrets to the perfect roast potatoes every time

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal345
  • fat17g
  • saturates4g
  • carbs46g
  • sugars2g
  • fibre3g
  • protein6g
  • salt0.67g
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  • 2kg King Edward potato, or another roasting variety, peeled
  • 2 tbsp plain flour
  • 1 tbsp polenta, or extra flour



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 5 tbsp goose fat
  • 5 tbsp vegetable oil


  1. 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.

  2. 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.

  3. 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.

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Comments (2)

melteaser's picture

These were perfect though I used only one type of fat and not as much as stated in the recipe.

staceywelsh's picture

This recipe is good but if you have a fan oven remember to adjust the temperature. I forgot to and they were crispy for the wrong reason. I will try again.

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