Traditional Roast Potatoes
Prepares: 4 servings
- 900g (2 lbs) large potatoes (about 6 medium)*
- 60ml (2 fl oz) olive oil (¼ cup) OR
- 55g (2 oz) goose or duck fat (¼ cup)
- 1 tsp sea salt
- *The best potatoes for roasting in the UK are Maris Piper, Désirée and King Edward.
- Preheat oven to 200°C (400°F) (gas 6)
- Wash and thinly peel potatoes. If the potatoes are large, cut in half then cut each half into thirds.
- Place them in a large pan and cover with cold water. Add a good pinch of salt. Bring the water to the boil and then simmer for 7–8 minutes.
- Drain well and leave the potatoes in the pan for 2 minutes, without the lid, to steam and dry. Then replace the lid and shake the pan to roughen up the surface of the potatoes.
- Either heat the oil or the goose or duck fat in a roasting tin/pan and heat for 3–4 minutes until sizzling. Add potatoes and turn to coat.
- Pop in the oven and roast for 15 minutes, then sprinkle over the sea salt. Roast for a further 45 minutes, turning halfway through, or until golden and crispy round the edges.
- If cooking them at the same time as roasting meat in the oven, roast above the meat and allow 1¼ hours. Then while the meat is resting, raise the temperature to 220°C (425°F) (gas 7) and roast for a further 20 minutes or until golden and crispy round the edges.
- Sprinkle a tablespoon of flour over the potatoes before adding them to the oil or fat to produce an extra crunchy potato.
- For added flavour, sprinkle over a little thyme or a couple of garlic cloves (peeled and halved).