Ingredient:
1 kg (2 lb) floury potatoes cut into even-sized pieces
3 tbsp goose or duck fat, or sunflower oil
Salt
Method:
Put the potatoes into a large saucepan, cover with cold water, and bring to boil. Simmer for 1 minute, then drain thoroughly.
Return the potatoes to the saucepan and shake over gentle heat to roughen the surfaces and dry the potatoes thoroughly.
Put the fat into a roasting tin, heat until very hot, then add the potatoes, turning to coat them in the fat. Roast the potatoes in a preheated oven at ℃ (200℃ fan, Gas 7) turning and basting occasionally, for 45-60 minutes until tender, crisp and golden. Sprinkle with salt, and serve at once.
1 kg (2 lb) floury potatoes cut into even-sized pieces
3 tbsp goose or duck fat, or sunflower oil
Salt
Method:
Put the potatoes into a large saucepan, cover with cold water, and bring to boil. Simmer for 1 minute, then drain thoroughly.
Return the potatoes to the saucepan and shake over gentle heat to roughen the surfaces and dry the potatoes thoroughly.
Put the fat into a roasting tin, heat until very hot, then add the potatoes, turning to coat them in the fat. Roast the potatoes in a preheated oven at ℃ (200℃ fan, Gas 7) turning and basting occasionally, for 45-60 minutes until tender, crisp and golden. Sprinkle with salt, and serve at once.
