Crunchy roast potatoes

Recipe uploaded by

Sara Buenfeld

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Recipe by Sara Buenfeld

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1. Boil the potatoes for 10 mins, then drain. Rough up their surfaces with a fork or by shaking them in the pan with the lid on.
2. Melt the goose fat in a large, thickbottomed roasting tin on top of the stove. Tip in the potatoes carefully and turn them until they are evenly coated in the fat. Place on the top shelf of the oven (move the turkey down a shelf if necessary) and roast for 1-1¼ hrs, turning every now and then, until crisp and golden. Sprinkle with salt to serve.

Christmas dinner

This is one job that I like to do on the day as I think that potatoes peeled in advance and left in water overnight don't roast as well.

PER SERVING

327 kcalories, protein 5g, carbohydrate 43g, fat 16 g, saturated fat 5g, fibre 0g, salt 0.04 g

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• Hugbug

  11 February 2009

  Hugbug commented on this recipe

  Theres no oven temp ??

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Ingredients

• 20 even-size potatoes , such as King Edwards, peeled and halved if large
• 200g jar goose fat
• salt , to serve

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook min 1 hr 15 mins

Ingredients

• 20 even-size potatoes , such as King Edwards, peeled and halved if large
• 200g jar goose fat
• salt , to serve

PER SERVING

327 kcalories, protein 5g, carbohydrate 43g, fat 16 g, saturated fat 5g, fibre 0g, salt 0.04 g

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