Chunky roast potatoes

Chunky roast potatoes

  • Rating: 4 out of 5.1 rating
Magazine subscription – 3 issues for just £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Keeping your roasties nice and big makes it much easier to keep them crisp and warm

  • Vegetarian
Nutrition: per serving
low insalt0.02g


  • 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)


  • 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.

Goes well with

Recipe from Good Food magazine, December 2010

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.1 rating

Sponsored content