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  • 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)

Nutrition: per serving

  • kcal168
  • fat9g
  • saturates4g
  • carbs21g
  • sugars1g
  • fibre2g
  • protein2g
  • salt0.02g
    low
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Method

  • step 1

    Place the potatoes in a pan of cold, salted water and bring to the boil. Turn down the heat and simmer for exactly 5 mins. Tip into a colander, then leave to drain for a good 10 mins to ensure they are really dry, before gently tossing in the colander to rough them up slightly.

  • step 2

    Heat oven to 200C/180C fan/gas 6. Heat the fat in a sturdy, roomy roasting tin on the hob until it starts to shimmer. Carefully lay the potatoes in a single layer in the fat and leave for 1 min to start to crisp. Turn them until completely coated in fat, then transfer the tin to the oven. Leave undisturbed for 40 mins to crisp up, then turn them again, adding the garlic if you like, before returning them to the oven for 20 mins or until completely crisp and golden.

Recipe from Good Food magazine, December 2010

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Comments, questions and tips (5)

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Overall rating

A star rating of 2.5 out of 5.2 ratings

big69eeYVNYFq0t

The calorie count on this is completely wrong. Medium sized potatoes weigh around 200g each so 16 = 3.2kg . Peeled and raw they come in at 82cal per 100g - 160g of lard or veg oil is 1200calories. If you allow a serving size of two whole potatoes each as is implied by the serving size that's 485…

felixsbarrowENfNXHCW

And that's called having an eating disorder

rosenstielj

Worked very well and were delicious to eat with our Christmas dinner. Tasted good without overusing the calories.

andycrofts

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!

mizzyh

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…

sallycoop15

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

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