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Roast Potatoes
Chef
Easy
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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
SHARE &COMMENT
Roast Potatoes
Chef
Easy
StarStarStarStarStar
SHARE &COMMENT
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.

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