Perfect Roast Potatoes
Over a year ago
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Ingredients
- 1 kg maris piper
- 1 tbsp. flour
- 2-3 tbsp. goose fat
- 4-5 cloves garlic
- 2-3 sprigs rosemary
Accompaniment
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Method
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1
This always seems to make fluffy on the inside, crispy on the outside, great tasting potatoes.
Get some maris piper or equivalent potatoes, peel and cut into appropriate sizes.
Put in COLD salted water and bring to the boil(starting like this stops the potatoes breaking)
Drain in to a colander when the potatoes are al dente. A knife should just slide through them.
I like to add a little flour at this point and season. Make sure you fluff them up either in the colander or with a fork.
Meanwhile get some goose fat (use oil if your worried about the geese) hot in the oven. I like to throw some garlic cloves and rosemary in also.
Chuck in the potatoes and give a good shake so they all get nicely covered with the garlic, rosemary and goose fat.
Leave in the oven at 190/200c for about 45 minutes or until they are crisp and brown. If you use too much oil fat then just take them out at 30 minutes, drain in kitchen paper and put back in the empty pan for the last 15 minutes.
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British
A further method instead of flour on the potatoes once boiled, is to add semolina to the cooked potatoes, adds a lovely crisp outside to the potatoes. Go on, try it!