Golden crunch potatoes

Golden crunch potatoes

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(1 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins

Easy

Serves 8
We've used some top tricks to come up with the perfect roast potatoes with crisp coatings and fluffy middles

Nutrition and extra info

Nutrition: per serving

  • kcal463
  • fat24g
  • saturates5g
  • carbs54g
  • sugars2g
  • fibre5g
  • protein6g
  • salt1g
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Ingredients

  • 2½ kg Maris Piper potatoes
    Potato

    Potato

    po-tate-oh

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

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tbsp plain flour
  • 1 tbsp polenta
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • large pinch of paprika (not hot or smoked)
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 8 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 8 tbsp duck or goose fat
  • sea salt flakes, for sprinkling

Method

  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.

  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.

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Comments, questions and tips

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Pammie2103
11th Jan, 2014
5.05
makes great roasties and very easy to make too, tried lots of different ways with roast potatoes but find this one the best
david27
26th Dec, 2013
The best recipe I have used for roast potatoes, have now used a few times and perfect each time.
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manamana
22nd Dec, 2013
Didn't use animal fat because of food sensitivities and didn't use polenta or plain paprika as I had none to hand. Just used extra oil and flour and smoked paprika to make up. They were so good the whole tray was gone by the end of dinner, while there was spare of everything else! Warning: pouring the potato-water with turmeric in will stain a plastic sieve/colander to high heaven, use a metal version if you have one.