The Scottish-inspired oatmeal crust makes these potatoes super-crunchy. This side dish is part of our Scottish menu.
Ingredients
- 1.5kg floury potatoes, such as King Edward, chopped into chunks
- 100g oatmeal
- 5 tbsp beef dripping or goose fat
Method
- 1. Preheat the oven to 200°C/fan180°C/ gas 6. Place the potatoes in a pan of cold salted water, cover and bring to the boil, then simmer for 5 minutes. Drain, return to a low heat and shake the pan vigorously to rough up the edges of the potatoes.
- 2. Meanwhile, whizz the oatmeal in a food processor until it forms a coarse flour. Season well and toss with the hot potatoes to lightly coat.
- 3. Heat the dripping or goose fat in a large roasting tin in the oven for 5 minutes until very hot, then carefully tumble in the potatoes. Toss well to coat in the fat, then roast for 1-1¼ hours, turning occasionally, until golden and crisp. Season the tatties with sea salt, and serve.
Nutritional info
Per serving: 275kcals, 10.8g fat (4.7g saturated), 5.4g protein, 41.6g carbs, 1.1g sugar, trace salt
Chef's tip
This recipe is part of our Scottish menu.