Roast pota­toes

House Beautiful (UK) - - Delicious Recipes -


2kg Maris Piper pota­toes, peeled and halved

100g goose fat (or veg­etable oil)

2 gar­lic cloves, chopped 3 sprigs of rose­mary, leaves stripped

1 Place the pota­toes in a large saucepan and cover with cold wa­ter. Bring to the boil and cook for 10-15min. Drain in a colan­der, then tip back into the saucepan, put the lid on and give the pan a good shake to roughen the out­sides of the pota­toes. Leave to one side, with the lid off, to dry out un­til the turkey is cooked.

2 Once the turkey is rest­ing, turn up the oven tem­per­a­ture to 220°C/200°C fan/gas 7. Spoon the goose fat into a large roast­ing tin and heat in the oven for 10min. Re­move from the oven and care­fully add the pota­toes to the hot fat.

3 Scat­ter the chopped gar­lic and rose­mary leaves over the pota­toes, and sea­son with salt and pep­per. Turn the pota­toes in the fat us­ing a slot­ted spoon. Re­turn to the oven to cook for 35min, or un­til golden and crispy.

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