Roast potatoesSeptember 30, 2007
Cut 6 medium potatoes into 1-1.5 inch chunks, then par-boil for ten minutes until soft. Drain the potatoes (keeping the water) into a sieve and shake them about in the sieve a couple of times, to loosen the outsides. This will give you extra crunchy bits when they are roasted. Drizzle 2 tbps of fat (see ‘Tips’ below) into a large roasting tin and place in the oven for 2 minutes to heat the oil.
Remove the tin from the oven and add the potatoes, stirring and turning until they are all well coated with the fat. Cook for 1 hour, turning every 20 minutes, until they are crispy and golden.
– the best ever fat for roast potatoes is goose fat, followed by duck fat. If you’ve roasted one of these birds before and kept the fat then use this
– the other superb fat for roast potatoes is half butter, half olive oil. The butter creates a super-rich taste, and the olive oil stops the butter from burning
– save the potato water to make a really tasty, wholesome gravy
– keep the skins on for extra fibre
© Katheryn Rice 2007