Roast potatoes recipe
The ultimate fluffy-on-the-inside, crispy-on-the-outside roast potatoes.
Ingredients
- 1.5 kg potatoes
- 1 tsp sea salt (we like Maldon)
- 250 g goose fat
- 1 sprig each of rosemary and thyme
- 4 garlic cloves, peeled, or to taste
- 3.3 lbs potatoes
- 1 tsp sea salt (we like Maldon)
- 8.8 oz goose fat
- 1 sprig each of rosemary and thyme
- 4 garlic cloves, peeled, or to taste
- 3.3 lbs potatoes
- 1 tsp sea salt (we like Maldon)
- 8.8 oz goose fat
- 1 sprig each of rosemary and thyme
- 4 garlic cloves, peeled, or to taste
Details
- Cuisine: British
- Recipe Type: Potato
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6.
- Peel the potatoes and cut them into 3 or 4 pieces, then rinse them.
- Place the potatoes in a large pan, cover with water and add the sea salt. Bring to the boil and simmer for 10 minutes or until the potatoes are almost cooked.
- Drain the potatoes in a colander and give them a good shake. The potatoes need to be shaken up to give them a rough exterior without breaking them up. This will give them a crispy outside when cooked.
- Melt the goose fat in a saucepan.
- Place the potatoes in a heavy roasting pan and cover them with the fat. Add the sprigs of herbs and garlic, and roast for 40 minutes or until golden brown.
This recipe is by David Sharland and courtesy of Maldon.
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