Crunchy roast potatoes

Crunchy roast potatoes

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(2 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 8

Soggy roasties? Follow Sara's method for crispy spuds every time

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
327
protein
5g
carbs
43g
fat
16g
saturates
5g
fibre
0g
sugar
2g
salt
0.04g

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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Method

  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.

Recipe from Good Food magazine, December 2008

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Comments

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blondietoo's picture

has anyone tried partially cooking these ahead of time then when there is room in the oven when the turkey is out finishing the spuds off????

grandmagrandad's picture

being veggie goose fat not for me but i would use fry light sparingly sprayed over veg.

skakule's picture
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To Hugbug: could it be because you´re actually roasting them with the turkey? See the roast turkey recipe, then!

petethecoach's picture
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semolina sprinkled on top before going in the oven for a truly wonderful roast potato (heaven)

hugbug17's picture

Theres no oven temp ??

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