Get the perfect roast potato
Getting the perfect balance between a crisp outer layer and a fluffy inside to your potato can take practice.
But hopefully this recipe will give you that perfect potato first time. It takes 15-20 minutes to prepare, 50 minutes to cook and serves 4.
1kg of potatoes
100g duck or goose fat,
or 100ml olive oil
Salt to serve
- Heat the oven to 200C (fan), 180C (gas 6) and place a large roasting tray in the oven. Peel your potatoes then cut them into 4 even sized pieces or they are small potatoes then 5cm pieces are best. Once cut put the potatoes into a large pan and pour in just enough water to cover them. Add a little salt and bring it to boil. Once it reaches boiling point reduce the heat and simmer the potatoes uncovered for 2 minutes. While the potatoes are simmering put the fat into the hot roasting tray and heat it in the oven for a few minutes.
- Using a colander drain the potatoes and give them a good shake to fluff them up a bit. The flour should now be sprinkled over them and another shake in the colander will help get an even and thin covering. Add the potatoes carefully into the hot fat and roll them around so they are all coved in the fat. Allow enough room between the potato chunks.
- You should roast the potatoes for 15 minutes; turn them over then roast for a further 15 minutes. Turn them over once more and roast for 10-20 minutes depending on when you get a nice golden colouring with a good crisp. They are now ready to serve with a scattering of salt.