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Perfect Roast Potatoes Recipe
|Floury potatoes||1 1⁄2 Kilogram, peeled and cut into chunks (Such As Cara, King Edward Or Maris Piper)|
|Goose fat/Duck fat / 80 milliliter sunflower / rapeseed oil||80 Gram|
Calories 476 Calories from Fat 179
% Daily Value*
Total Fat 20 g31.2%
Saturated Fat 5.6 g28.1%
Trans Fat 0 g
Cholesterol 20 mg
Sodium 18.8 mg0.8%
Total Carbohydrates 68 g22.6%
Dietary Fiber 4.9 g19.5%
Sugars 2.3 g
Protein 8 g16.1%
Vitamin A 0.1% Vitamin C 35.6%
Calcium 4.9% Iron 17.9%
*Based on a 2000 Calorie diet
Bring a large pan of water to the boil, add a good sprinkling of salt and parboil the potatoes for 5 minutes.
Drain in a colander and leave to steam for 5-10 minutes to lose some moisture.
Meanwhile, put the goose or duck fat in the roasting tin to warm.
Roughen the edges of the potatoes, either by scraping with a fork or tipping them back into the pan and giving them a bit of a shake.
Season lightly with salt.
Remove the roasting tin from the oven and tip in the potatoes - they should sizzle pleasingly.
Turn them over carefully with a spoon so that they are evenly coated.
Make sure they also have plenty of space to brown properly.
Return to the oven and roast for 40-45 minutes until crisp and golden.
Drain them on kitchen paper, season with sea salt and black pepper and serve.