Everyone should have a great family recipe from a granny, and when the granny in question is Myrtle Allen (celebrity chef Rachel Allen's gran), you can’t go far wrong! Her recipe for roast potatoes is perfect.
Ingredients
- 2kg large floury potatoes, such as King Edward, quartered
- 75ml olive oil or 75g beef dripping or goose fat
- Fresh thyme sprigs, to garnish
Method
- 1. Drop the potatoes into a large pan of boiling salted water and cook for 6 minutes. Drain and shake the potatoes in the dry saucepan with the lid on to rough up the edges so the potatoes crisp up well in the oven.
- 2. Heat the oil or fat in a roasting tray on the hob. When hot, toss the potatoes in the fat, coating well. Sprinkle with sea salt and put in the oven with the turkey (at 180°C/fan 160°C/gas 4) for 30 minutes, spooning over the hot oil every now and then.
- 3. When you remove the turkey to rest, increase the oven to 200°C/fan180°C/gas 6 and roast for a further 30 minutes until golden and crispy. Garnish with thyme sprigs.
Nutritional info
Per serving (based on 6): 329kcals, 9.8g fat (1.3g saturated), 7.3g protein, 56.7g carbs, 2.9g sugar, 0.1g salt
Chef's tip
Roast at the same temperature as the turkey (180°C/fan160°C/gas 4) for the last 30 minutes of the turkey’s cooking time, then when you remove the turkey, turn the oven up to 200°C/fan180°C/gas 6) for a further 30 minutes to help crisp up the potatoes.
FREEZE: Parboil the potatoes in a saucepan of boiling salted water for 6 minutes, then drain well. Put in a freezerproof container and freeze for up to 1 month.