Description
Golden-brown, ultra-crispy roast potatoes with fluffy interiors, enhanced by a special parboiling technique and infused herbs.
Ingredients
Scale
- 2 kg Maris Piper or Yukon Gold potatoes
- 4 tbsp goose fat or vegetable oil
- 4 garlic cloves
- 3 rosemary sprigs
- Salt and black pepper
Instructions
- Peel potatoes, cut into large chunks. Parboil in salted water for 10 minutes.
- Drain, shake vigorously in colander to roughen edges.
- Heat fat in roasting tin at 200°C/400°F until smoking.
- Add potatoes, garlic, rosemary. Season generously.
- Roast 60 minutes, turning every 20 minutes until golden-brown.
Notes
- Roughing edges creates extra-crispy exterior
- Preheating fat is crucial for crispiness
- Store leftovers in airtight container for up to 2 days
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 285
- Sodium: 390mg
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g