Crispy roast potatoes

Crispy roast potatoes
  • Serves icon Serves 8
  • Time icon Takes 25 minutes to make and about 1 hour 20 minutes in the oven

Super crispy potatoes are the perfect side dish to soak up your home-made turkey gravy.

Nutrition: per serving

Calories
216kcals
Fat
5.9g (0.8g saturated)
Protein
5g
Carbohydrates
38.3g (1.9g sugar)
Salt
trace salt
Calories
216kcals
Fat
5.9g (0.8g saturated)
Protein
5g
Carbohydrates
38.3g (1.9g sugar)
Salt
trace salt

Ingredients

  • 1.8kg large, floury potatoes, such as maris piper
  • 4 tbsp goose fat or olive oil

Method

  1. Peel, halve or quarter the potatoes, depending on their size. Put into a large saucepan of cold, well-salted water, cover and bring to the boil. Cook for 7 minutes or until soft on the outside but still hard in the centre. Drain and return the potatoes to the pan. Shake the pan so the potatoes rough up a bit.
  2. Meanwhile, put the fat in the oven tray (that fits into the oven rungs) or a roasting tin – large enough to take the potatoes in a single layer. Bake for 5 minutes to heat up the fat.
  3. Carefully tip the potatoes into the hot fat, gently toss to evenly coat, then pour away the excess fat – this ensures the potatoes are dry and crisp, not greasy. Return to the oven and roast alongside the turkey at 190°C/fan170°C/gas 5 for 1 hour, turning halfway.
  4. When you remove the turkey from the oven, increase the oven temperature to 200°C/fan180°C/gas 6. Transfer the potatoes to the top shelf of the oven and cook for a further 15 minutes or until crisp, golden and cooked through.

delicious. tips

  1. To freeze potatoes, parboil for 3 minutes, then drain. When cold, sprinkle with rosemary or thyme, if you like, open freeze in a single layer in a tray, then pop into freezer bags for up to 1 month. Cook the potatoes from step 3 of the recipe.

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