There is nothing more wonderful on a traditional British sunday dinner than a pile of Roast Potatoes. That said, I am quite happy to take them as they come – served with cold homemade ham and coleslaw being a particular favourite of mine.
There is really no secret to crispy potatoes – just follow these simple instructions and you will have the best tasting potatoes yet.
Ingredients
Floury potatoes [Cara or King Edward] Cut into egg size pieces.
Duck or Goose Fat*
*[Substitution with Olive or Sunflower Oil is possible, but is less flavoursome]
Instructions
- Par-boil the potatoes in gently boiling salted water for about 7-8 minutes. Do not right through.
- Drain and shake in sieve to roughen the potatoes ever so slighty
- Preheat the fat in a tin. Do not add potatoes until the fat is sizzling hot. Baste or turn the potatoes in the oil [carefully] so each is coated in the fat
- Roast for the 45 minutes, turning at least once.
Sounds great! However, I may have missed it, but couldn’t find a cooking temperature???