Granny’s roast potatoes

Name: Granny’s roast potatoes
Yield: Serves 8
Cuisine: British recipes
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

Easy
December 2008

Easy
December 2008

Test kitchen approved

Serves 8
Takes 5 minutes to make and 1 hour to cook

Rachel Allen’s roast potatoes recipe is one her granny taught her and it ensures perfect roast potatoes each time.

Freezable

Nutrition: per serving

Calories: 329kcals
Fat: 9.8g (1.3g saturated)
Protein: 7.3g
Carbohydrates: 56.7g (2.9g sugar)
Salt: 0.1g

Nutrition: per serving

Calories: 329kcals
Fat: 9.8g (1.3g saturated)
Protein: 7.3g
Carbohydrates: 56.7g (2.9g sugar)
Salt: 0.1g

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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

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.
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.
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.

delicious. tips

You can 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.

Recipe By

This recipe is by Rachel Allen.

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