Crunchy roast potatoes

Crunchy roast potatoes

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

Prep: 30 mins Cook: 1 hr, 15 mins

Easy

Serves 8
Soggy roasties? Follow Sara's method for crispy spuds every time

Nutrition and extra info

Nutrition: per serving

  • kcal327
  • fat16g
  • saturates5g
  • carbs43g
  • sugars2g
  • fibre0g
  • protein5g
  • salt0.04g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 20 even-size potatoes, such as King Edwards, peeled and halved if large
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 200g jar goose fat
  • salt, to serve

Method

  1. Boil the potatoes for 10 mins, then drain. Rough up their surfaces with a fork or by shaking them in the pan with the lid on.

  2. Melt the goose fat in a large, thickbottomed roasting tin on top of the stove. Tip in the potatoes carefully and turn them until they are evenly coated in the fat. Place on the top shelf of the oven (move the turkey down a shelf if necessary) and roast for 1-1¼ hrs, turning every now and then, until crisp and golden. Sprinkle with salt to serve.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
blondietoo
16th Dec, 2010
has anyone tried partially cooking these ahead of time then when there is room in the oven when the turkey is out finishing the spuds off????
grandmagrandad
16th Dec, 2010
being veggie goose fat not for me but i would use fry light sparingly sprayed over veg.
skakule's picture
skakule
29th Oct, 2010
5.05
To Hugbug: could it be because you´re actually roasting them with the turkey? See the roast turkey recipe, then!
petethecoach
17th Dec, 2009
4.05
semolina sprinkled on top before going in the oven for a truly wonderful roast potato (heaven)
hugbug17
11th Feb, 2009
Theres no oven temp ??
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.