Roast Potatoes
The best way I have found to cook crispy, crunchy roast potatoes is to blanch them in boiling water until the edges start to crumble away. Drain well, then cook in very hot dripping or goose or duck fat, and only turn them once. That really is it!
Ingredients
- 1 kg peeled potatoes, Rooster or Maris Piper are all good roasters.
- 200 ml sunflower or rapeseed oil
Seasoning
- 2 chicken oxo cubes
- 1 tsp salt
- 2 tsp freshly ground black pepper
Instructions
- Preheat the oven to 200 C, Gas 6.
- Place a pan of cold water on the stove and bring to a boil. Add salt and re-boil.
- Pop in the potatoes and cut into large quarters
- Bring back to a boil and simmer for about 10 minutes or until the outsides start to fall away. Drain carefully.
- Place the oil in a baking tray, pop it into the hot oven and heat for 10 minutes or until just smoking.
- When drained, remove the tray from the oven; carefully add the potatoes to the hot oil, season well with a little salt and pepper and pop into the oven.
- Cook for 35-40 minutes.
- Once the bottoms are crisp and golden, turn them over, return to the oven and cook for a further 35-40 minutes, until both sides are crisp and golden.
- The inside will be soft and powdery with two crunchy edges, a perfect roast potato.
- Break up the Oxo cubes and mix with the salt and pepper.
- Remove from the oven and sprinkle over the seasoning mix before serving.
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Nutrition
202
Calories
12G
Fat
1G
Saturates
1G
Sugars
541G
Salt
3G
Protein
22G
Carbs
3G
Fibre
ⓘ UK Government Reference Intakes (RIs).
