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- Ultimate Crispy Roast Potatoes
Ultimate Crispy Roast PotatoesTraditional
The perfect roast requires floury potatoes – we've chosen maris piper, but you could also use desiree or king edwards. Cut them at sharp angles to ensure crispy corners and parboil them alongside their peelings wrapped in muslin to improve their flavour. To make these roast potatoes gluten-free simply swap the plain flour for fine polenta, and if cooking for vegetarians use sunflower oil instead of duck fat.
- 1 kg maris piper potatoes, peeled, then halved or quartered into 5cm pieces
- 100ml duck fat, or sunflower oil if vegetarian
- 2 tsp plain flour, or fine polenta if gluten-free
Heat a large roasting tin in the oven at 200°C/180°C fan/gas 6 while you peel and prepare your potatoes.
Put the potatoes in a large pan and just cover with boiling water. Add a good pinch of salt and bring back to the boil then simmer for 2 mins. Meanwhile, put the fat in the hot roasting tin and put it back in the oven.
Once parboiled, drain the potatoes in a colander and allow to steam dry for a few mins, then give them a good shake to rough up the surface so they’ll get nice and crispy.
Sprinkle the plain flour over the potatoes then give them another good shuffle to coat evenly.
Carefully remove the roasting tin with hot fat from the oven. Gently place the potatoes in the roasting tin, then roll to coat in the fat.
Roast the potatoes for around 45 mins, turning every 15 mins or so. Sprinkle with sea salt and serve.
Shop the ingredients
Doves Farm Organic Plain White Flour 1kg1kg
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