This recipe will serve 6 people
Ingredients
1.3 kg/3 1b large floury potatoes, peeled and
cut into even-sized chunks.
Salt
3 tbsp goose fat, duck fat or olive oil
Method
1. Preheat the oven to 220°C/425°F/Gas
Mark 7.
2. Cook the potatoes in a large saucepan of lightly
salted boiling water over a medium heat, covered, for 5-7 minutes.
They will still be firm. Remove from the heat. Meanwhile add the fat
to a roasting tin and place in the hot oven.
3.Drain the potatoes well and return them to
the saucepan. Cover with the lid and firmly shake the pan so that
the surface of the potatoes is slightly roughened to help give a much
crisper texture.
4. Remove the roasting tin from the oven and
carefully tip the potatoes into the hot fat. Baste them to ensure
that they are all coated with it.
5. Roast the potatoes at the top of the oven
for 45-50 minutes until they are browned all over and thoroughly crisp.
Turn the potatoes and baste again only once during the process or
the crunchy edges will be destroyed.
6. Using a slotted spoon, carefully transfer
the potatoes from the roasting tin into a warmed serving dish. Sprinkle
with a little salt and serve immediately. Any leftovers (although
this is most unlikely) are delicious cold....
Previous Recipe
- Welsh
Rarebit
Next Recipe - Chicken
With Jambalaya Stuffing
