Chunky roast potatoes

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• sallyLC

  24 November 2010

  sallyLC commented on this recipe

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

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• Jane

  02 December 2010

  Jane rated this recipe

  

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• MizzyH

  22 December 2010

  MizzyH commented on this recipe

  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!!)

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• andycrofts

  23 December 2010

  andycrofts commented on this recipe

  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!

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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)

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 1 hr 15 mins

Vegetarian

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)

PER SERVING

168 kcalories, protein 2g, carbohydrate 21g, fat 9 g, saturated fat 4g, fibre 2g, sugar 1g, salt 0.02 g

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