INGREDIENTS :
- 1kg Maris Piper potatoes
- 100g duck or goose fat (for a luxurious taste), or 100ml/3½fl oz olive oil
- 2 tsp flour
- Maldon salt, to serve
DIRECTIONS :
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 mins, 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 Maldon salt and serve straight away.
Ultimate roast potatoes
Ingredients
- 1kg Maris Piper potatoes
- 100g duck or goose fat (for a luxurious taste), or 100ml/3½fl oz olive oil
- 2 tsp flour
- Maldon salt, to serve
Instructions
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 mins, 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 Maldon salt and serve straight away.
