The Best Roast Potatoes Ever
| Published: 1st November 2007 13:34 |
My own version of this British classic. Say goodbye to soggy, greasy potatoes. Follow this simple recipe for outstanding potatoes every time.
Preparation Time: 5 minutes
Cooking Time: 1 hour 15 minutes
Ingredients
8 Large potatoes, King Edward or Maris Piper
100ml Goose fat or vegetable oil if you can't get goose fat
Course sea salt
Pepper
Method
1. Preheat oven to 220oC/Gas 7
2. Peel the potatoes, cut into thirds as shown, place in a pan of cold water. Put the Goose fat or oil into a deep roasting tin and place the oven.
3. Bring the potatoes to the boil and simmer for 8 - 10 minutes until tender but not breaking apart. Drain off the water and place the lid on the pan and shake to break up the edges of the potatoes. Season with salt and pepper, be generous with the salt.
4. Remove the Roasting tin from the oven and carefully add the potatoes, turn the potatoes in the oil to coat them and sprinkle with a little more sea salt. Be very careful it is very important that the oil is as hot as it can be, but this is also dangerous especially if you have children or pets in the kitchen.
5. Get the potatoes back in the oven as soon as possible. Roast for 30 minutes and then baste with the fat, cook for a further 20 - 30 minutes, until golden and crispy.
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