Crispy on the outside and fluffy on the inside...this is the perfect recipe for roast potatoes! I pretty much follow Nick Nairn's recipe from his Nick Nairn Cookery School book.
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Roast potatoes are one of those 'must have' side dishes when we have a roast dinner and most definitely with our Christmas meal. I've seen loads of recipes where oil is used to coat the potatoes, however, I think you can't beat either duck or goose fat...gives them a great flavour!
Tip
- This roast potatoes recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 1kg potatoes (I like Maris Pipers), peeled and halved or cut into thirds depending on size
- 70g duck or goose fat
- salt
Instructions
- Heat the oven to 200C fan/gas mark 6.
- Cook the potatoes in a large saucepan of boiling salted water for 7 minutes.
- Put the duck or goose fat in a roasting tin and place in the oven to heat for 15 minutes.
- Drain the potatoes in a wire sieve or colander and let them steam dry for a couple of minutes. Shake to rough up the outside of the potatoes.
- Once the fat is hot, carefully add the potatoes and toss around or use a pastry brush to baste the potatoes until well coated.
- Place in the oven and roast for 15 minutes. Turn the potatoes over and roast for another 15 minutes. Turn again, and roast for a final 10 minutes until nice and crispy.
- Transfer to a serving dish and sprinkle lightly with salt.
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Roast Potatoes
Ingredients
- 1kg potatoes I like Maris Pipers, peeled and halved or cut into thirds depending on size
- 70g duck or goose fat
- salt
Instructions
- Heat the oven to 200C fan/gas mark 6.
- Cook the potatoes in a large saucepan of boiling salted water for 7 minutes.
- Put the duck or goose fat in a roasting tin and place in the oven to heat for 15 minutes.
- Drain the potatoes in a wire sieve or colander and let them steam dry for a couple of minutes. Shake to rough up the outside of the potatoes.
- Once the fat is hot, carefully add the potatoes and toss around or use a pastry brush to baste the potatoes until well coated.
- Place in the oven and roast for 15 minutes. Turn the potatoes over and roast for another 15 minutes. Turn again, and roast for a final 10 minutes until nice and crispy.
- Transfer to a serving dish and sprinkle lightly with salt.
Notes
Tip
- This roast potatoes recipe is easily adapted if you’re cooking for less or more people.
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