Crunchy roast potatoes
Crunchy roast potatoes
Crispy roast potatoes are an essential part of the perfect roast lunch. If you like parsnips, roast them in exactly the same way
- Prep: 10 mins
Cook: 1 hrs 10 mins - Serves 6
- Easy
Ingredients
- 20 even-size potatoes, such as King Edwards, peeled and halved if large
- 200g jar goose fat
- salt, to serve
Christmas dinner
This is one job that I like to do on the
day as I think that potatoes peeled in
advance and left in water overnight
don’t roast as well.
Steamed sprouts
Allow 800g
Brussels sprouts
for eight people
and steam or boil
for 15 mins until just
tender. Serve plain
or toss with butter
and nutmeg.
Method
-
Boil the potatoes for 10 mins, then drain. Rough up their surfaces with a fork or by shaking them in the pan with the lid on.
-
Melt the goose fat in a large, thickbottomed roasting tin on top of the stove. Tip in the potatoes carefully and turn them until they are evenly coated in the fat. Place on the top shelf of the oven (move the turkey down a shelf if necessary) and roast for 1-1¼ hrs, turning every now and then, until crisp and golden. Sprinkle with salt to serve.
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