- 1½ kg potato, such as Maris Piper or King Edward, cut into large roastie size
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tbsp vegetable bouillon powder or 2 vegetable stock cubes
- 1 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 3 bay leaves
- 6 tbsp vegetable, sunflower or rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 tbsp duck or goose fat (optional)
- 1 tbsp plain flour
Put the potatoes in a large pan, cover with cold water and add the bouillon powder or stock cubes, turmeric and bay leaves. Cover with a lid, bring to a boil and simmer for 10 mins until the potatoes start to soften on the outside but remain whole.
Drain the potatoes well and give them a shake in the colander to rough up the edges, then leave to steam-dry in the colander for 5 mins. Meanwhile, pour the oil and duck or goose fat, if using, into your largest baking tray (the spuds will need plenty of space to really crisp up) and put in the oven underneath the turkey to heat for a few mins. Once the potatoes are dry, sprinkle with the flour and plenty of seasoning, then toss to coat. Can be frozen for up to 3 months – to cook from frozen, add an extra 20 mins to the cooking time.
Remove the hot tray from the oven. Carefully tip in the potatoes and coat in the hot fat. Cook for 30 mins at 200C/180C fan/gas 6, on the lower shelf of the oven underneath the joint of meat, if making. When you take the joint or main meal out, turn the oven up to 220C/200C fan/gas 7. Turn the potatoes over in the tray and continue cooking for 45 mins-1 hr longer on the top shelf, until golden and crispy.