Crispy Salt & Pepper Roasties

Feed a crowd with these irresistibly crunchy roast potatoes, crisped to perfection with flour

• Cooking Time Prep 15 mins
  Cook 1 hr - 1 hr, 20 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  360

• Protein

  6g

• Carbs

  43g

• Fat

  18g

• Saturates

  4g

• Fibre

  3g

• Sugar

  1g

• Salt

  0.3g

Ingredients

• 2kg King Edward potatoes
• 6 tbsp goose fat
• 2 tbsp plain flour
• flaky salt
• ½ tbsp black peppercorns, crushed
• 6 tbsp vegetable oil

Directions

1. Cut the potatoes into halves, quarters, or eighths if really large-you want to end up with even-sized 5cm pieces. Put the potatoes in a large pan of salted water. Bring to the boil, then simmer for 8-10 mins, until the outsides start to soften. To check, try scraping a potato with a fork-it should be easy to make a mark but you shouldn't be able to slide it into the flesh. Drain really well, then shake in the pan to rough the potatoes up a bit. Add the goose fat and toss until coated. Chill until roasting. The potatoes will keep in the fridge for 3 days.
2. Heat oven to 180C/160C fan/gas 4. Toss the potatoes with the flour, salt and crushed peppercorns (see below).
3. Place the oil in a roasting tin large enough to hold all the potatoes in one layer and heat in the oven for 5 mins. Quickly tip the potatoes in and return to the oven. Cook for 30 mins, turning once. When the turkey comes out of the oven, increase the heat to 200C/180C fan/gas 6. Cook for 30-40 mins more or until crisp all over (you can do this while the turkey is resting). Sprinkle with salt to serve.

Categories: All Christmas