Perfect roast potatoes recipe

By Kate Belcher

  1. Serves 4 as a side dish
  2. Ready in about 1 1/4 hours
  3. Rating

You can never have too many roast potatoes, especially on Christmas Day. Master this recipe using goose fat (or olive oil) and you’ll want to make a roast with all the trimmings every Sunday of the year.

tried and tested
Perfect roast potatoes

Ingredients

  1. 50g goose fat, beef dripping or olive oil if you are vegetarian
  2. 700g large floury potatoes, such as King Edward or Maris Piper, peeled and quartered
  3. Handful of fresh rosemary sprigs

Method

  1. 1. Preheat the oven to 220°C/fan200°C/gas 7. Put the fat, dripping or olive oil in a large roasting tin and pop in the oven to get really hot.
  2. 2. Meanwhile, place the potatoes in a pan of cold, salted water, bring to the boil then cook for 6 minutes. Drain well, then shake gently in the pan to slightly rough up the potatoes – this helps them become nice and crisp in the oven.
  3. 3. Carefully tip the potatoes into the roasting tin, coat in the hot fat and sprinkle with a little sea salt. Roast in the oven for 1 hour, turning each potato over halfway through cooking, or until crisp and golden all over.
  4. 4. About 15 minutes before the end of cooking, scatter the rosemary sprigs over the roasted potatoes.
  5. 5. Serve immediately, sprinkled with a little extra sea salt if you like. Or try one of our delicious variations below.

Nutritional info

Per serving: 244kcals, 12.9g fat (1.8g saturated), 3.7g protein, 30g carbs, 1.1g sugar, 1g salt

Comments

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webeditor

December 16

Hello, the recipe gives three options for fat: goose fat, olive oil or beef dripping. Olive oil is vegetarian so can be used. I have amended the recipe to make this more obvious. Regards, Debra, web editor

tansycat

December 16

Why are these included under the vegetarian Xmas lunch section when they're made with goose fat?

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