Perfect for Sunday lunch, you will not find a better roast potato recipe
(36 votes)
Cook: 1 Hour 10 Mins
Serves: 6
Price: 38p per serving
Nutritional Information
Each 268g serving contains
Energy
1404kj
335kcal
1404kj
335kcal
17%
Fat
14.7g
14.7g
Med
21%
21%
Saturates
4.0g
4.0g
Med
20%
20%
Sugars
1.3g
1.3g
Low
1%
1%
Salt
Traceg
Traceg
Low
<1%
<1%
of your reference intake.
Typical energy values per 100g:
524kj/125kcal
Typical energy values per 100g:
524kj/125kcal
Ingredients
1.5kg potatoes (peeled weight)
6 tbsp goose fat
1 level tbsp cornflour
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Cut 1.5kg potatoes (peeled weight) into chunks. To parboil, put in a large pan of cold water, cover and heat until simmering. Simmer, covered, for 5 minutes. Drain, return to the pan and stand over a very low heat, uncovered, for 1 minute to let any excess moisture evaporate.
2
Sprinkle 1 level tbsp cornflour on the potatoes. Cover the pan and shake for a few seconds to coat the potatoes and roughen the edges.
3
Put 6 tbsp goose fat in a large roasting tin and heat in the oven until the fat melts (or use 6 tbsp sunflower oil). Carefully add the potatoes and turn them over to coat in the fat. Cook in the oven for 30 minutes.
4
When you take the turkey out to rest it, increase the oven temperature to 220C/200C Fan/Gas 7 and cook the potatoes for another 30 minutes, or until golden and crisp on the outside and tender in the middle when pierced with a skewer. Lift out with a slotted spoon, taking care to leave the fat behind. Put in a warm serving dish and sprinkle with sea salt.