The perfect roast potatoes

Serves
6
Preparation time
20 minutes
Cooking time
60 minutes

Ingredients

  • 2 kg floury potatoes, such as Maris Piper
  • 8 tbsp sinful ower oil or ‘The Best’ Goose Fat, 180g
  • 10 sprigs rosemary, chopped

Method

  1. Preheat oven to 200°C/180°C Fan/Gas 6.
  2. Peel the potatoes and cut into large, even-sized pieces. 
  3. Boil potatoes in salted water for 10 minutes – they will only be part-cooked. 
  4. Drain through a colander and shake well to roughen them up a bit – this helps to give them flaky, crispy edges. 
  5. Place the sunflower oil or goose fat in a large, deep roasting tin and place in the oven for 5 minutes to get hot (or place over the hob to heat up) so that the potatoes fry as soon as they hit the hot oil or fat, helping to make them crisp. 
  6. Tip in the potatoes and toss them well in the oil or fat to ensure they are coated. 
  7. Sprinkle with salt, pepper and chopped rosemary. 
  8. Roast for 1 hour until golden and crispy, turning them halfway through cooking if liked.

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