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Knebworth, Hertfordshire, SG3 6EX

01438 812304

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THE PERFECT ROASTY

1kg Maris Piper potato

100g goose fat fat 

2 tsp flour

Maldon salt, to serve

Method

  • Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
  • Peel the 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
  • Drop the potatoes into a large pan and pour in enough water to barely cover them.
  • Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
  • Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.
  • Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
  • Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated. 
  • Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.
  • Spread them in a single layer making sure they have plenty of room.
  • Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
  • Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
  • Scatter with Maldon salt and serve straight away.

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