Roast Potatoes

Name: Roast Potatoes
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.2 kg Potatoes, Floury (Maris Piper or King Edward), peeled and cut into large chunks; 100g Goose Fat; 2 tsp Salt, fine; 1 tsp Sea Salt, flaky, for finishing

Crisp on the outside and pillowy inside, these roast potatoes are the ultimate side for any roast dinner. Parboiling, roughing up the edges and roasting in shimmering fat yields deeply golden, crunchy potatoes with a rich, savory flavor. Finish with a sprinkle of flaky salt for irresistible crunch and seasoning.

Crisp on the outside and pillowy inside, these roast potatoes are the ultimate side for any roast dinner. Parboiling, roughing up ... Show more

Traditional British Recipe

Health Grade

A- · Excellent

Rating

4.6

Time

1 hr10 min

Price

0,38 €

Calories

299 kcal

low calorie

few ingredients

easy

gluten free

Method

Heat the oven

Put the goose fat in a large roasting tin and place it in the oven as you heat it to 220° C. Leave the tin inside so the fat melts and gets properly hot.

Prep the potatoes

Peel the potatoes and cut them into large, fairly even chunks, about the size of a small egg. Keeping the pieces similar means they cook at the same rate in the pan and in the oven.

Parboil the potatoes

Tip the potatoes into a large pan, cover them with cold water by a few centimetres, and add the fine salt. Bring to the boil, then simmer for 10–12 minutes until the outsides are just starting to soften but the centres still hold their shape.

Drain and rough up

Drain the potatoes well, then tip them back into the hot pan and shake it gently to rough up the edges. Leave them to steam-dry for 2 minutes; that dry, fluffy surface is what turns crisp in the oven.

Roast until crisp

Take the hot tin from the oven and carefully add the potatoes, turning them so every piece is coated in the fat. Spread them out in a single layer and roast for 25 minutes, turn them over, then roast for 20 minutes more until deep golden and blistered at the edges.

Finish and serve

Transfer the potatoes to a serving dish and finish with the flaky sea salt while they’re still piping hot. Serve straight away for the crispiest crust.

Ingredients

Method

For 4 servings

Adjust servings

1.2 kg Potatoes, Floury (Maris Piper or King Edward), peeled and cut into large chunks
100g Goose Fat
2 tsp Salt, fine
1 tsp Sea Salt, flaky, for finishing

Nutrition

Per Serving.

Calories

299 kcal

15% of Daily kcal

Protein

6 g

12% RDI

Fat

7.8 g

2.1g sat fat

Carbs

51 g

19% RDI

Sugar

2.4 g

5% RDI

Fiber

6.6 g

22% RDI

Salt

4.5 g

90% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A- · 8.3 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

1.2 kg Potatoes, Floury (Maris Piper or King Edward), peeled and cut into large chunks
100g Goose Fat
2 tsp Salt, fine
1 tsp Sea Salt, flaky, for finishing

Roast Potatoes

Method

Heat the oven

Prep the potatoes

Parboil the potatoes

Drain and rough up

Roast until crisp

Finish and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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