Chunky roast potatoes

Chunky roast potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 8

Keeping your roasties nice and big makes it much easier to keep them crisp and warm

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
168
protein
2g
carbs
21g
fat
9g
saturates
4g
fibre
2g
sugar
1g
salt
0.02g

Ingredients

  • 16 medium-size Maris Piper potatoes, peeled and halved down the middle so they are still very large
  • 140g lard or goose fat, or sunflower oil for vegetarians
  • 1 garlic bulb, halved (optional)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Place the potatoes in a pan of cold, salted water and bring to the boil. Turn down the heat and simmer for exactly 5 mins. Tip into a colander, then leave to drain for a good 10 mins to ensure they are really dry, before gently tossing in the colander to rough them up slightly.
  2. Heat oven to 200C/180C fan/gas 6. Heat the fat in a sturdy, roomy roasting tin on the hob until it starts to shimmer. Carefully lay the potatoes in a single layer in the fat and leave for 1 min to start to crisp. Turn them until completely coated in fat, then transfer the tin to the oven. Leave undisturbed for 40 mins to crisp up, then turn them again, adding the garlic if you like, before returning them to the oven for 20 mins or until completely crisp and golden.

Recipe from Good Food magazine, December 2010

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
rosenstielj's picture

Worked very well and were delicious to eat with our Christmas dinner. Tasted good without overusing the calories.

andycrofts's picture

MizzyH - if you want your potatoes to have a 'fuzzy' look, take 'em out for a few hours drinking in a Glasgow pub. Once they've leered at the locals for a bit with their non-staring eyes, the locals will sort them out. They'll be fuzzy for sure...Maybe better for mash... ;-) Merry Christmas!

mizzyh's picture

I find semolina or flour gives the potatoes a slightly peculiar surface texture, so I much prefer giving them a good shake in the pan after draining, so that the edges go sort of 'fuzzy' and that absorbs the hot oil and makes them really crispy. It never fails, if the fat and the oven are hot enough. Even if bits fall off some of the potatoes when shaking them, they still make lovely crunchy 'baby potato bits' which children love (and some of the adults too!!)

sallycoop15's picture

For extra crispy roast potatoes I coat the potatoes lightly in semolina just before putting them into the oven

Questions

Tips