Roast potatoes are a must have not only for Christmas but for any Sunday roast or even just for snacking. But seasoning those pots are the secret to the ultimate flavourful roasted potatoes and this recipe has a special ingredient to make them extra crispy too.
Prep: 15mins | Cook: 45-60mins | Serves: 4-5
Ingredients:
1kg Mars piper potatoes or Red skinned Rooster potatoes
100g Goose Fat or Duck Fat (special ingredient)
Plain Flour
1tsp Course/Flaky Salt
1 packet of Roast Potato Seasoning
Instructions:
200C/fan 180C/gas 6.
Cut 1kg of potatoes into even bite size pieces.
Peeled potatoes is optional however I nearly never peel the skin as it makes the potatoes much tastier, healthier and most of all no food is wasted.
Boil the potatoes for 10 minutes in a pot covered almost completely with water, then using a colander, drain and let them steam dry.
Sprinkle over the flour and toss the potatoes whilst in the colander to fluff up the outsides for an extra crispy texture.
Next, pour into a roasting pan 100g of goose fat or duck fat and heat it in the oven for about 20 minutes, keeping an eye on your oven so it does not burn.
Once 20 minutes are up, take out your roasting tray and carefully tip the potatoes onto the tray (beware of splashes of hot oil!) and coat the potatoes evenly before placing the tray back into the oven for 45-60minutes turning halfway until golden brown and crisp all over.
Sprinkle 1tsp of course/flaky salt as well as the seasoning over the potatoes and coat them well before serving.
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Enjoy your meal.
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Thank you for visiting.
- Tanya