Name: Chunky roast potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8
Cuisine: British
Ingredients: 16 medium-size Maris Piper potatoes peeled and halved down the middle so they are still very large; 140g lard or goose fat or sunflower oil for vegetarians; 1 garlic bulb, halved (optional)

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Chunky roast potatoes

Chunky roast potatoes

Good Food team

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Serves 8

Easy

Prep: 15 mins

Cook: 1 hr and 15 mins

A star rating of 2.5 out of 5.2 ratingsRate

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Keeping your roasties nice and big makes it much easier to keep them crisp and warm

Vegetarian

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Alternatives

Complete the dish

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Easy red wine gravy

A star rating of 4 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

16 medium-size Maris Piper potatoes

peeled and halved down the middle so they are still very large
140g lard or goose fat

or sunflower oil for vegetarians
1 garlic

bulb, halved (optional)

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Nutrition: per serving

kcal168
fat9g
saturates4g
carbs21g
sugars1g
fibre2g
protein2g
salt0.02g

low

Method

step 1

Place the potatoes in a pan of cold, salted water and bring to the boil. Turn down the heat and simmer for exactly 5 mins. Tip into a colander, then leave to drain for a good 10 mins to ensure they are really dry, before gently tossing in the colander to rough them up slightly.
step 2

Heat oven to 200C/180C fan/gas 6. Heat the fat in a sturdy, roomy roasting tin on the hob until it starts to shimmer. Carefully lay the potatoes in a single layer in the fat and leave for 1 min to start to crisp. Turn them until completely coated in fat, then transfer the tin to the oven. Leave undisturbed for 40 mins to crisp up, then turn them again, adding the garlic if you like, before returning them to the oven for 20 mins or until completely crisp and golden.

Recipe from Good Food magazine, December 2010

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A star rating of 2.5 out of 5.2 ratings

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