Name: Golden crunch potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 2 ½kg Maris Piper potatoes; 1 tsp turmeric; 2 tbsp plain flour; 1 tbsp polenta; large pinch of paprika (not hot or smoked); 8 tbsp sunflower oil; 8 tbsp duck or goose fat; sea salt flakes, for sprinkling

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Golden crunch potatoes

Golden crunch potatoes

Barney Desmazery

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Serves 8

Easy

Prep: 15 mins

Cook: 1 hr and 15 mins

A star rating of 5 out of 5.1 ratingRate

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We've used some top tricks to come up with the perfect roast potatoes with crisp coatings and fluffy middles

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Ingredients

Nutrition

Units:

MetricUS

2 ½kg Maris Piper potatoes
1 tsp turmeric
2 tbsp plain flour
1 tbsp polenta
large pinch of paprika

(not hot or smoked)
8 tbsp sunflower oil
8 tbsp duck or goose fat
sea salt

flakes, for sprinkling

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Nutrition: per serving

kcal463
fat24g
saturates5g
carbs54g
sugars2g
fibre5g
protein6g
salt1g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Peel the potatoes and cut into large chunks or, if they are small enough, keep them whole. Place in a pan of salted water, add most of the turmeric, stir and bring to the boil. Turn down the heat and simmer the potatoes for 6 mins until the sides are fluffy. Drain well and leave to cool slightly. Mix the flour, polenta, paprika and remaining turmeric together in a large bowl, then toss through the potatoes until evenly coated in the flour mix.
step 2

Put the oil and fat in a large roasting tin – you want a layer of fat about 5mm deep, and put in the oven for 10 mins until shimmering hot. Carefully tip the potatoes into the hot fat and use a fish slice to turn them until evenly coated. Place in the oven and leave for 40 mins. Remove, turn the potatoes and return to the oven for another 20 mins until golden. Serve sprinkled with the salt.

Recipe from Good Food magazine, December 2013

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