This foolproof recipe will guarantee even 1st timers get crispy skins and fluffy insides. Make positive your potatoes are excellent for Sunday lunch or even Xmas meal
Nourishment and further information
Diet: for each serving (making use of olive oil)
The world’s favourite root vegetable, the potato comes in innumerable versions. A member of…
Flour is a powdery ingredient normally manufactured from grinding wheat, maize, rye, barley or rice. As…
Put a roasting tin in the oven (1 large ample to just take the potatoes in a solitary layer) and heat oven to 200C/admirer 180C/fuel six.
Peel the 1kg potatoes and minimize every single into 4 even-sized pieces if they are medium dimensions, two-3 if scaled-down (5cm pieces).
Fall the potatoes into a big pan and pour in sufficient drinking water to barely cover them.
Include salt, then wait for the drinking water to boil. As shortly as the water reaches a entire rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, fairly vigorously, for 2 mins.
In the meantime, set 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 truly sizzling.
Drain the potatoes in a colander then shake the colander again and forth a handful of occasions to fluff up the outsides.
Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
Carefully place the potatoes into the sizzling unwanted fat – they will sizzle as they go in – then change and roll them around so they are coated all above.
Distribute them in a single layer producing certain they have lots of room.
Roast the potatoes for 15 minutes, then get them out of the oven and switch them in excess of.
Roast for an additional 15 mins and flip them more than once again. Set them back in the oven for another 10-twenty minutes, or even so extended it will take to get them really golden and crisp. The colouring will be uneven, which is what you want.
Scatter with Maldon salt and provide straight absent.