Crunchy roast potatoes
Soggy roasties? Follow Sara's method for crispy spuds every time
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 1 hr 15 mins
- 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.
- 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.
Steamed sprouts
Allow 800g Brussels sprouts for eight people and steam or boil for 15 mins until just tender. Serve plain or toss with butter and nutmeg.
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, sugar 2g, salt 0.04 g
Recipe from Good Food magazine, December 2008.
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http://www.bbcgoodfood.com/recipes/8367/
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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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This recipe from chef John Tovey sounds like an odd combination, but Sara wouldn't be without it for her Christmas lunch
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 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, sugar 2g, salt 0.04 g
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11 February 2009
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17 December 2009
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16 December 2010
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