Crunchy roast potatoes
By Sarah Cook
Crispy roast potatoes are an essential part of the perfect roast lunch. If you like parsnips, roast them in exactly the same way
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Prep:10 mins
Cook:1 hrs 10 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 233
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fat 8g
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saturates 1g
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carbs 38g
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sugars 1g
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fibre 3g
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protein 5g
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salt 0.04g
Ingredients
- 20 even-size potatoes, such as King Edwards, peeled and halved if large
- 200g jar goose fat
- salt, to serve
Tip
Christmas dinnerThis is one job that I like to do on the day as I think that potatoes peeled in advance and left in water overnight don’t roast as well.Steamed sprouts
Allow 800g Brussels sprouts for eight people and steam or boil for 15 mins until just tender. Serve plain or toss with butter and nutmeg.
Method
Boil the potatoes for 10 mins, then drain. Rough up their surfaces with a fork or by shaking them in the pan with the lid on.
Melt the goose fat in a large, thickbottomed roasting tin on top of the stove. Tip in the potatoes carefully and turn them until they are evenly coated in the fat. Place on the top shelf of the oven (move the turkey down a shelf if necessary) and roast for 1-1¼ hrs, turning every now and then, until crisp and golden. Sprinkle with salt to serve.
