For golden-crusted roast potatoes with fluffy insides, the secret is to use a floury variety, such as King Edward, and cook them in goose fat. If you’re looking for a vegetarian alternative, try using sunflower oil instead.
- 1.5 kg King Edward potatoes, peeled
- 3 tbsp goose fat or sunflower oil
- 1 pinch salt and pepper, to season
- Cuisine: British
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 85 mins
- Serves: 8
- Preheat the oven to 190°C (370°F; gas mark 5).
- Cut the potatoes into large, even-sized pieces and place in a pan of cold water. Bring to the boil and simmer for 10 minutes. Drain well and return to the pan. Shake then heat for 1–2 minutes to dry them out a little. Meanwhile, place the goose fat or sunflower oil in a roasting tin and preheat in the oven for 5–10 minutes.
- Carefully spoon the potatoes into the preheated tray of really hot fat – it should sizzle as they go in. Gently turn to coat and ensure that the potatoes are not too close together. (Too little room means steam can’t escape – and that means soggy roasties.)
- Cook for 50–60 minutes or until golden brown, turning halfway through. Season and serve.
This recipe is courtesy of Waitrose