Crispy salt & pepper roasties

Crispy salt & pepper roasties

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 8

Feed a crowd with these irresistibly crunchy roast potatoes, crisped to perfection with flour

Nutrition: per serving
HighlightNutrientUnit
kcal360
fat18g
saturates4g
carbs43g
sugars1g
fibre3g
protein6g
low insalt0.3g
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Ingredients

Method

  • STEP 1

    Cut the potatoes into halves, quarters, or eighths if really large – you want to end up with even-sized 5cm pieces. Put the potatoes in a large pan of salted water. Bring to the boil, then simmer for 8-10 mins, until the outsides start 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, then shake in the pan to rough the potatoes up a bit. Add the goose fat and toss until coated. Chill until roasting. The potatoes will keep in the fridge for 3 days.

  • STEP 2

    Heat oven to 180C/160C fan/gas 4. Toss the potatoes with the flour, salt and crushed peppercorns (see below).

  • STEP 3

    Place the 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. When the turkey comes out of the oven, increase the heat to 200C/180C fan/gas 6. Cook for 30-40 mins more or until crisp all over (you can do this while the turkey is resting). Sprinkle with salt to serve.

RECIPE TIPS
BEST-EVER ROASTIES

The secret to perfect roast potatoes is to use goose fat for flavour plus vegetable oil to keep them nice and crisp.

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