Rapeseed roast potatoes

Rapeseed oil gives a crispier finish than traditional goose fat and is lower in saturated fat.

SERVES 8 PREPARATION TIME 15 minutes COOKING TIME about 1 hour and 10 minutes

8tbsp rapeseed oil l 1.8kg floury potatoes, l such as Maris Piper or King Edward, peeled and cut into 5cm chunks 3 sprigs rosemary l

1 Heat the oven to 200°C (180°C fan) mark 6. Put oil

AN ELEGANT FEAST FOR A SPECIAL DAY

into a large roasting tin and put in oven. Place potatoes into a pan of cold water. Bring to the boil and simmer for 8min. Drain and allow to steam-dry for 2min in a colander. Return to pan, put lid on and shake to fluff up edges.

2 Remove tin from oven. Add potatoes to the tin with rosemary and plenty of seasoning. Roast for 1hr, shaking tin halfway through to turn potatoes. Transfer to a warm dish to serve.