Roast potatoes with oatmeal crust

Roast potatoes with oatmeal crust
  • Serves icon Serves 8
  • Time icon Takes 5 minutes to make, 1¼-1½ hours to cook

The Scottish-inspired oatmeal crust makes these roast potatoes super-crunchy. Try serving this side dish recipe as part of a knockout Burns Night dinner, with haggis-stuffed turkey and whisky gravy. 

 

Nutrition: per serving

Calories
275kcals
Fat
10.8g (4.7g saturated)
Protein
5.4g
Carbohydrates
41.6g (1.1g sugar)
Salt
trace salt
Calories
275kcals
Fat
10.8g (4.7g saturated)
Protein
5.4g
Carbohydrates
41.6g (1.1g sugar)
Salt
trace salt

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.

Serve these potatoes as part of our Scottish roast menu

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