Roast Potatoes
Easy
Crunchiest roast potatoes….even delicious the next day chopped up and added to a frittata.
PREP IN
10 MIN
COOK IN
50 MIN
SERVE
6
Roast Potatoes
Easy
PREP IN
10 MIN
COOK IN
50 MIN
SERVE
6
Introduction
Crunchiest roast potatoes….even delicious the next day chopped up and added to a frittata.
Ingredients
- 1 kg Rooster potatoes
- 3 tbsp goose fat (alternatively use olive oil)
- salt & pepper
Method
- 1. Preheat the oven to 200°C/400°F/gas mark 6.
- 2. Peel and cut the potatoes in half. Boil in hot water and a pinch of salt for six minutes. Then drain, allowing to steam dry for five minutes.
- 3. Add the goose fat to a roasting tray and place in the oven until the fat has melted and is sizzling.
- 4. Gently spoon in the potatoes. Be careful when doing this as the hot goose fat tends to spit.
- 5. Roast in the oven for 40-45 minutes until golden and crispy.
