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

(10 votes)

Crispy roast potatoes

  • 1 Hour

  • Serves: 6

Nutritional Info
Each 229g serving contains

  • Energy

    1138KJ

    272KCAL

    14%

  • Fat

    13g

    med

    19%

  • Saturates

    4.1g

    med

    21%

  • Sugars

    0.9g

    low

    1%

  • Salt

    0.04g

    low

    1%
of your reference intake.
Typical energy values per 100g: 497kJ/119kcal.
Ingredients
  • 1.3kg Asda Extra Special Rudolph Potatoes (or King Edward or Maris Piper Potatoes)
  • 5 tbsp goose fat
Method

  • 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.