Crispy roast potatoes

Name: Crispy roast potatoes
Total time: 1 h 15 min
Cuisine: British
Ingredients: 1.5kg floury potatoes, such as Maris Piper; 100g goose fat or beef dripping; 1 tsp salt; 1 garlic bulb, broken into cloves, unpeeled; 3 rosemary sprigs

Fluffy inside and properly crunchy outside. Roughing up the parboiled potatoes is what gives the crunch.

Time1 hr 15
LevelEasy
Costabout £0.50 a head
Oven220°C (200°C fan)

6 servings

Ingredients

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1.5 kgfloury potatoessuch as Maris Piper
100 ggoose fat or beef dripping
1 tspsalt
1garlic bulbbroken into cloves, unpeeled
3rosemary sprigs

Method

1
Heat the oven to 220°C (200°C fan). Peel the potatoes and cut into large chunks.
2
Boil in salted water for 8 minutes, then drain well. Leave to steam dry for 5 minutes, then shake the pan to rough up the edges.
8 min
3
Put the fat in a roasting tin and heat in the oven for 10 minutes until very hot.
10 min
4
Carefully add the potatoes, turning them in the fat. Sprinkle with salt.
5
Roast for 30 minutes, turn them over, and add the garlic and rosemary.
30 min
6
Roast for another 25 minutes until deep golden and crisp.
25 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.