Print

Perfect Roast Potatoes

Crisp on the outside, fluffy on the inside, no roast dinner is complete without perfect roast potatoes

Course Side Dish
Cuisine British
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 378 kcal

Ingredients

  • 900 g floury potatoes (2lb)
  • 8 tbsp goose fat, lard or rapeseed oil
  • sea salt preferably Maldon sea salt
  • Coarsely ground black pepper

Method

  1. Preheat the oven to 200℃ (180℃fan)/400°F/gas mark 6.
  2. Peel and cut the potatoes so that all the pieces are about the same size. Place in a saucepan of lightly salted boiling water. Cover and bring quickly back to the boil.

  3. Reduce the heat and simmer gently for 3-5 minutes, until the edges are just beginning to soften. Meanwhile place the fat in a shallow sided roasting tin and place in the oven to heat while the potatoes are boiling.

  4. Drain the potatoes and return to the pan. Put the lid on the pan and, holding it in place, shake the pan up and down vigorously a few times to fluff up the outside of the potato.

  5. Quickly tip the potatoes onto the tray and turn to coat in the hot fat.
  6. Roast for 45 minutes - 1 hour, turning the potatoes once or twice during the cooking time. Serve immediately, sprinkled with salt and pepper.