Best-ever roast po­ta­toes

1 HOUR 45 MIN­UTES + COOL­ING SERVES 4 | EASY | GF

Olive - - ADVERTISEMENT FEATURE - Recipe ADAM BUSH Pho­to­graph ALEX LUCK

Maris Piper po­ta­toes 1.5kg, peeled and cut into chunky pieces

duck fat 200g (see cook’s notes)

sea salt flakes

• Tip the po­ta­toes into a large pan of cold, heav­ily salted wa­ter. Put on a lid and slowly bring to the boil. Turn down to a sim­mer and cook for 8 min­utes, un­til the edges of the potato are just start­ing to soften. Drain us­ing a colan­der and toss to rough the edges slightly. Sea­son the po­ta­toes gen­er­ously, then tip out onto a tray and al­low to cool com­pletely.

• Heat the oven to 200C/fan 180C/gas 6 and put the fat into a large bak­ing tray, then trans­fer to the oven for 20 min­utes. Once hot, re­move from the oven and put the tray over a medium heat. Care­fully add the po­ta­toes, turn­ing each one to en­sure that they’re com­pletely cov­ered in the fat.

• Put back in the oven and roast for 40 min­utes, then turn all of the po­ta­toes and roast for an­other 20-30 min­utes un­til deeply golden and re­ally crisp. Drain on kitchen pa­per and sea­son well with sea salt.

PER SERV­ING 444 KCALS | FAT 20.5G SATURATES 6.8G | CARBS 56.2G | SUG­ARS 2.6G FI­BRE 5.4G | PROTEIN 5.9G | SALT 0.3G

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