Golden potatoes

Golden potatoes

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(1 ratings)

Prep: 10 mins Cook: 30 mins


Serves 6
The secret to perfect fried potatoes is to start them on a high heat, then turn the heat right down and let them cook slowly

Nutrition and extra info

Nutrition: per serving

  • kcal248
  • fat7g
  • saturates2g
  • carbs43g
  • sugars2g
  • fibre3g
  • protein5g
  • salt0.04g
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  • 1½ kg Maris Piper potatoes, cut into bite-size chunks



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

  • 3 tbsp duck fat or sunflower oil



    Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

  • small handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 garlic clove, finely chopped


  1. Up to 2 days ahead, boil the potatoes for 2 mins, then drain and leave to cool.

  2. Thirty mins before serving, melt the duck fat in a large frying pan and add the potatoes. Start them on a high heat to get some colour, then turn the heat down to sizzle the potatoes slowly for 20 mins, shaking the pan occasionally, until completely golden and crisp.

  3. Just before serving, toss through the parsley and garlic, season with salt and serve.

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Comments, questions and tips

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20th Feb, 2011
Would thoroughly recommend this method of sauteing potatoes. I didn't bother with the parsley and garlic and would recommend draining the spuds on kitchen paper before serving to remove some of the excess fat.
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