• 8servings
  • 60minutes
  • 345calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsPotassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2kg King Edward potatoes , or another roasting variety, peeled

  2. 2 tbsp plain flour

  3. 1 tbsp polenta , or extra flour

  4. 5 tbsp goose fat

  5. 5 tbsp vegetable oil

Instructions Jump to Ingredients ↑

  1. Cut the potatoes into quarters, or eighths if really large - you want to end up with even-size 5cm pieces. Put the potatoes in a large pan of salted water and boil for 5 mins, just until the outside of the potato starts to soften. To check, try scraping a potato with a fork - it should be easy to make a mark but you shouldn't be able to slide it into the flesh. Drain really well.

  2. Return to the pan and scatter over the flour and polenta (if using) and a little salt. Place a lid on top of the pan and give it a couple of good shakes, coating the potatoes in the flour and polenta and lightly crushing the sides.

  3. Heat oven to 190C/170C fan/gas 5. Place the goose fat and oil in a roasting tin large enough to hold all the potatoes in one layer and heat in the oven for 5 mins. Quickly tip the potatoes in and return to the oven. Cook for 30 mins, turning once, then increase the heat to 220C/200C fan/gas 7. Cook for 20 mins more or until crisp all over. Sprinkle with a little more salt, then serve.

  4. Prepare ahead The roasties can be boiled and coated in flour up to 1 day ahead. Keep covered in the fridge until ready to roast.


Send feedback