Ultimate roast potatoes
- Angela Nilsen
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Serves 4
Easy
Prep: 15 mins - 20 mins
Cook: 50 mins
A star rating of 4.8 out of 5.415 ratingsRate
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Make sure your roasties are perfect for Sunday lunch or even Christmas dinner – this foolproof recipe guarantees a crisp crunch that gives way to a fluffy middle
Dairy-free
Egg-free
Low sugar
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Ingredients
Nutrition
Units:
MetricUS
-
1kg Maris Piper potatoes
-
100g duck or goose fat
(for a luxurious taste), or 100ml/3½fl oz olive oil
-
2 tsp flour
-
sea salt flakes
to serve
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Nutrition: per serving (using olive oil)
-
kcal391
-
fat23g
-
saturates3g
-
carbs43g
-
sugars0g
low
-
fibre3g
-
protein5g
-
salt0.42g
low
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Method
-
step 1
Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
-
step 2
Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
-
step 3
Drop the potatoes into a large pan and pour in enough water to barely cover them.
-
step 4
Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
-
step 5
Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few minutes, so it’s really hot.
-
step 6
Drain the potatoes in a colander, then shake the colander back and forth a few times to fluff up the outsides.
-
step 7
Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
-
step 8
Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.
-
step 9
Spread them in a single layer making sure they have plenty of room.
-
step 10
Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
-
step 11
Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
-
step 12
Scatter with the sea salt flakes and serve straightaway.
Angela Nilsen
Angela Nilsen has spent her career teaching and writing about food for books, magazines and newspapers in the UK and Canada. She was Food Editor of BBC Good Food Magazine for 10 years, winning awards for her 'Ultimate' series, and now works as a freelance writer and editor. See more of Angela's recipes
Recipe from Good Food magazine, November 2005
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A star rating of 4.8 out of 5.415 ratings
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