Roast Potatoes
These roast potatoes are crispy on the outside, fluffy on the inside, and seasoned to perfection. A must-have side dish for Sunday roasts, festive meals, or everyday dinners!
Ingredients
- 70 g (2.5 oz) beef dripping, duck or goose fat
- 1 kg (2.2 lb) potatoes (I like Maris Piper or King Edwards) peeled and halved or cut into thirds or quarters, depending on size
- cooking salt
- salt for seasoning
Instructions
- Heat the oven to 220C/200C fan/gas 7. Put the duck or goose fat in a roasting tin and place it in the oven for 15 to 20 minutes as it gets to temperature.
- Cook the potatoes in a large saucepan of boiling salted water for 10 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 5 to 10 minutes, until nice and crispy.
- Transfer to a serving dish and sprinkle lightly with salt.
Notes
- Extra flavour - while roasting, try adding whole or crushed cloves of garlic, or fresh herbs like rosemary, thyme or sage. Try garnishing with crushed sea salt and vinegar, or grated parmesan and herbs. For a spiced version, coat the potatoes with chilli flakes and smoked paprika before roasting.
- This roast potatoes recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Calories: 231kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 12mg | Sodium: 10mg | Potassium: 702mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 33mg | Calcium: 20mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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