Roast pota­toes

House Beautiful (UK) - - Delicious Recipes -

SERVES 8

1.4kg old pota­toes, such as Désirée, King Ed­ward or Maris Piper, peeled

Salt and freshly ground

black pep­per

3-4tbsp goose fat

1 Pre­heat the oven to 220˚C/fan 200˚C/gas 7. Cut the pota­toes into even-sized pieces, and put into a large pan. Cover with cold wa­ter, add a lit­tle salt and bring to the boil. Par­boil for about 5min. Drain the pota­toes well using a colan­der, then shake the colan­der to fluff up the edges of the pota­toes.

2 Heat the goose fat in a large roast­ing tin in the pre­heated oven for about 5min un­til pip­ing hot. Add the pota­toes to the fat, spoon­ing the fat over the pota­toes to coat com­pletely, and shake the tin to pre­vent stick­ing. Con­tinue to roast for about an hour, de­pend­ing on their size, turn­ing the pota­toes from time to time, un­til golden and crisp.

3 Sprin­kle the roast pota­toes with salt just be­fore serv­ing.

If you’re pre­par­ing ahead,

com­plete step 1 then fol­low step 2, but roast the pota­toes for only 20-30min or un­til they’re a pale gold. Re­move any ex­cess fat from the tin and al­low the pota­toes to cool. Keep in a cool place overnight. On Christ­mas Day, re-roast at the same hot tem­per­a­ture for about 20min or un­til the pota­toes are crisp and golden brown.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.