Classic Roast Potatoes
Traditional dish · British
The quintessential British roast potato, crispy on the outside, fluffy on the inside, achieved through parboiling and then roasting in hot fat.
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Ingredients
- Potatoes (Maris Piper or King Edward)1kg
- Goose fat or Duck fat100g
- Rosemary sprigs2
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- 2
Peel the potatoes and cut them into large, even-sized chunks.
- 3
Place the potato chunks in a large pan of cold, salted water. Bring to the boil and simmer for 10 minutes until the edges are starting to soften.
- 4
Drain the potatoes thoroughly in a colander. Give the colander a good shake to rough up the edges of the potatoes – this helps create a crispier texture.
- 5
Heat the goose fat or duck fat in a sturdy roasting tin in the preheated oven for at least 10-15 minutes until shimmering hot.
- 6
Carefully add the drained potatoes to the hot fat. Turn them to coat evenly. Add the rosemary sprigs.
- 7
Roast for 45-60 minutes, turning them every 15-20 minutes, until deep golden brown and crispy all over.
- 8
Season generously with salt and black pepper before serving.
