Name: Right-every-time roasties
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8
Cuisine: British
Ingredients: 2kg King Edward potato or another roasting variety, peeled; 2 tbsp plain flour; 1 tbsp polenta or extra flour; 5 tbsp goose fat; 5 tbsp vegetable oil

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Right-every-time roasties

Right-every-time roasties

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Serves 8

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 5 out of 5.2 ratingsRate

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Goose fat, vegetable oil and polenta - the secrets to the perfect roast potatoes every time

Easily doubled

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

2kg King Edward potato

or another roasting variety, peeled
2 tbsp plain flour
1 tbsp polenta

or extra flour
5 tbsp goose fat
5 tbsp vegetable oil

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Nutrition: per serving

kcal345
fat17g
saturates4g
carbs46g
sugars2g
fibre3g
protein6g
salt0.67g

low

Method

step 1

Cut the potatoes into quarters, or eighths if really large – you want to end up with even-size 5cm pieces. Put the potatoes in a large pan of salted water and boil for 5 mins, just until the outside of the potato starts to soften. To check, try scraping a potato with a fork – it should be easy to make a mark but you shouldn’t be able to slide it into the flesh. Drain really well.
step 2

Return to the pan and scatter over the flour and polenta (if using) and a little salt. Place a lid on top of the pan and give it a couple of good shakes, coating the potatoes in the flour and polenta and lightly crushing the sides.
step 3

Heat oven to 190C/170C fan/gas 5. Place the goose fat and oil in a roasting tin large enough to hold all the potatoes in one layer and heat in the oven for 5 mins. Quickly tip the potatoes in and return to the oven. Cook for 30 mins, turning once, then increase the heat to 220C/200C fan/gas 7. Cook for 20 mins more or until crisp all over. Sprinkle with a little more salt, then serve.

RECIPE TIPS

PREPARE AHEAD

The roasties can be boiled and coated in flour up to 1 day ahead. Keep covered in the fridge until ready to roast.

Recipe from Good Food magazine, December 2009

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A star rating of 5 out of 5.2 ratings

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