Crisp, golden brown, roasted potatoes straight from the oven - delicious. Making the perfect roast potatoes isn't difficult as you can see in this roast potato recipe.
If you have a large dinner to prepare and are pushed for time the potatoes can be half roasted the day before then reheated for 20 mins in a hot oven.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 1 lb/ 500g floury potatoes, peeled
- 4 tbsp goose fat, lard or vegetable oil
- Salt and pepper
Preparation:
Serves 4
- Preheat the oven to 425F/220C/Gas 7
- Cut the potatoes into even sized pieces. Place the potatoes in a saucepan, cover with cold water, add a sprinkle of salt and bring to the boil. Once boiling lower the heat and simmer for 10 mins.
- Drain the potatoes in a colander. Gently shake the colander to fluff the outside of the potatoes.
- Heat the fat or oil in a roasting tin until very hot but not burning. Carefully tip the potatoes into the hot fat. Using a tablespoon coat each potato with the hot fat in the tin, this will help prevent the potatoes from sticking. Return the roasting tin to the hot oven and roast until golden brown and crisp turning the potatoes from time to time approx 45 mins.
- Serve immediately.
