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Roast potatoes

September 30, 2007

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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.

Tips:
– 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

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2 comments

  1. Even more important than goose fat or duck fat is the type of potato you use.

    Maris Pipers are considered the very, very best for roasting.

    Maris Pipers roasted in peanut oil are always going to taste better than an “inferior” potato cooked in goose fat – even if it was the goose that laid the golden egg!


  2. You’re right Duncan, I absolutely agree – Maris Pipers are the best for roasting by a mile. You will get the best finish from Maris Pipers because they will go quite soft and floury during the par-boiling, giving you a delicate, fluffy inside and lots of crispy bits on the outside when they are done.



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