Roast potatoes with oatmeal crust
- Portion size: Serves 8
- Takes 5 minutes to make, 1¼-1½ hours to cook
- Difficulty: easy
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.
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Ingredients
- 1.5kg floury potatoes, such as King Edward, chopped into chunks
- 100g oatmeal
- 5 tbsp beef dripping or goose fat
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Method
- 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.
- 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.
- 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
Nutrition
- 275kcals Calories
- 10.8g (4.7g saturated) Fat
- 5.4g Protein
- 41.6g (1.1g sugar) Carbs
- trace salt Salt
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