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Crunchy roast potatoes

Crispy roast potatoes are an essential part of the perfect roast lunch. If you like parsnips, roast them in exactly the same way

  • Prep: 10 mins
    Cook: 1 hrs 10 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 233
  • Carbohydrates 38
  • Saturated Fat 1
  • Sugar 1
  • Protein 5
  • Fat 8
  • Fibre 3
  • Salt 0.04

Nutrition per serving

  • Calories 233
  • Carbohydrates 38
  • Saturated Fat 1
  • Sugar 1
  • Protein 5
  • Fat 8
  • Fibre 3
  • Salt 0.04

Ingredients

  • 20 even-size potatoes, such as King Edwards, peeled and halved if large
  • 200g jar goose fat
  • salt, to serve

Tip

Christmas dinner
This is one job that I like to do on the day as I think that potatoes peeled in advance and left in water overnight don’t roast as well.

Steamed sprouts
Allow 800g Brussels sprouts for eight people and steam or boil for 15 mins until just tender. Serve plain or toss with butter and nutmeg.

Method

  1. Boil the potatoes for 10 mins, then drain. Rough up their surfaces with a fork or by shaking them in the pan with the lid on.

  2. Melt the goose fat in a large, thickbottomed roasting tin on top of the stove. Tip in the potatoes carefully and turn them until they are evenly coated in the fat. Place on the top shelf of the oven (move the turkey down a shelf if necessary) and roast for 1-1¼ hrs, turning every now and then, until crisp and golden. Sprinkle with salt to serve.

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