Golden potatoes

Golden potatoes

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

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 6

The secret to perfect fried potatoes is to start them on a high heat, then turn the heat right down and let them cook slowly

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
248
protein
5g
carbs
43g
fat
7g
saturates
2g
fibre
3g
sugar
2g
salt
0.04g

Ingredients

  • 1½ kg Maris Piper potatoes, cut into bite-size chunks
  • 3 tbsp ducks fat or sunflower oil
  • small handful parsley, chopped
  • 1 garlic clove, finely chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

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

Method

  1. Up to 2 days ahead, boil the potatoes for 2 mins, then drain and leave to cool.
  2. Thirty mins before serving, melt the duck fat in a large frying pan and add the potatoes. Start them on a high heat to get some colour, then turn the heat down to sizzle the potatoes slowly for 20 mins, shaking the pan occasionally, until completely golden and crisp.
  3. Just before serving, toss through the parsley and garlic, season with salt and serve.

Recipe from Good Food magazine, March 2010

Comments, questions and tips

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

Comments

Show comments
mikenower's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Would thoroughly recommend this method of sauteing potatoes. I didn't bother with the parsley and garlic and would recommend draining the spuds on kitchen paper before serving to remove some of the excess fat.

Questions

Tips