Crispy on the outside, fluffy on the inside, these little gravy sponges make a meal - and with this simple recipe you can roast potatoes like a boss.
Perfect roast potatoes every time
- 70 g/2½ oz goose or duck fat or 5 tbsp olive oil
- 1 kg/2 lb 4 oz even-sized potatoes, peeled
- Coarse sea salt
- 8 fresh rosemary sprigs, to garnish
Preheat the oven to 230°C/450°F/Gas Mark 8.
Put the fat in a large roasting tin, sprinkle generously with sea salt and place in the oven.
Meanwhile, cook the potatoes in a large saucepan of boiling water for 8–10 minutes until parboiled.
Drain well and, if the potatoes are large, cut them in half. Return the potatoes to the empty saucepan and shake vigorously to roughen their outsides.
Arrange the potatoes in a single layer in the hot fat and roast for 45 minutes. If they look as if they are beginning to char around the edges, reduce the oven temperature to 200°C/400°F/Gas Mark 6.
Turn the potatoes over and roast for a further 30 minutes until crisp. Serve garnished with rosemary sprigs.
Recipe extract from Simple and Delicious Christmas, RRP £10, Parragon.com
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