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The best roast potatoes



Fluffy on the inside and crispy and golden on the outside, these really are the ultimate roast potatoes. Adding bicarbonate of soda to the water helps to give them their crispy edges, as does shaking them before tipping them into hot fat before roasting them. A few simple steps make a big difference - these roasties get compliments every single time.


Time to prepare : 10 minutes

Time to cook : 1hr 15 minutes


Serves : 6


Ingredients

1.5kg marie piper potatoes

1/2 tsp bicarbonate of soda

6 tbsp goose fat*

5 sprigs fresh rosemary

6 garlic cloves, peeled

Salt and pepper, to season

Fresh parsley, to garnish



Method

  1. Pre-heat a fan oven to 180ºC. Spoon the goose fat (other fat or oil, see notes) into a large roasting tin. Put the roasting tin in the oven whilst you prepare the potatoes.

  2. Bring a large pot of water to the boil. Add in 2 tsp of salt and 1/2 tsp bicarbonate of soda to the boiling water.

  3. Meanwhile, peel the potatoes and slice them into quarters. Once the water is boiling, add in the potatoes and boil for around 15 minutes until the potatoes are tender when pricked with a fork but they still hold their bite.

  4. Remove from the heat and drain the potatoes into a colander. Allow to sit for 2 minutes to remove as much of the moisture as possible, then give the colander a really good shake. This will bash and roughen up the outside of the potatoes, which helps them get extra crispy in the oven.

  5. Remove the roasting tray from the oven, tip the potatoes into the fat which will be smoking hot - so be careful! Give the tray a good shake around to coat the potatoes and then roast for 30 minutes.

  6. Remove the roasting tin from the oven and give it a good shake to move the potatoes around. Add in the whole garlic cloves and rosemary stalks and roast for another 30 minutes, shaking again half way through.

  7. Remove from the oven when the potatoes are crispy and golden on the outside. Strip the baked rosemary leaves off the stalks, disgarding the stalks, and use a fork to gently mash the cooked garlic. Finish with a good pinch of salt and pepper and garnish with fresh parsley.



Nutritional Information

(per serve)


290 calories

12g fat, 52g carbs, 5g protein



Good to know/alternatives:

  • Once cooked, keep in the fridge for up to 3 days.

  • You could also use beef dripping or duck fat.

  • Use vegetable oil to make these vegan.

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