Crispy roast potatoes

Crispy roast potatoes

Roasting and freezing ahead means the potatoes will take just 30 minutes on the big day.

By , 21 September 2015
Crispy roast potatoes
  • Ready in: 60 mins
  • Serves: 6
  • Price: 45p per serving
Nutritional Info
Each 229ml serving contains
  • Fat 13
  • Sat Fat 4.1
  • Sugar 0.9
  • Salt 0.04
  • Cals 272
of your reference intake.
Typical energy values per 100g: 497kJ/119kcal.
  • 1.3kg Asda Extra Special Rudolph Potatoes (or King Edward or Maris Piper Potatoes)
  • 5 tbsp goose fat
  • Pre-heat the oven to 200C/180C Fan/Gas 6.

  • Peel and cut the potatoes into large, even-sized chunks. Cook in a large pan of boiling water for 6 minutes. Drain and return to the pan. Put over a low heat to drive off excess water. Shake the pan to rough up the outsides – this will make the potatoes extra crispy when they’re roasting.

  • Put a large roasting tin in the oven with the goose fat to heat. Add the potatoes to the heated fat, turning them to coat well. Roast for 40 minutes.

  • Drain on kitchen paper and leave to cool. Transfer to a container and freeze for up to a month.

  • On the day, put the potatoes in a lightly greased roasting tin and cook in the oven at 200C/180C Fan/Gas 6 for 30 minutes. Sprinkle with herbs just before serving, if liked.