Perfect Roast Potatoes
These perfect roast potatoes that are golden and crunchy-shelled on the outside, light and cloud-like on the inside are pure gold medallists.
Servings: 4 people
Ingredients
- 1½ kg / 3 lbs Maris Piper potatoes peeled and cut in half lengthwise
- 4 tbsp goose or duck fat
- 2 tsp flour
- 1 tsp salt
- 2-3 rosemary sprigs
- 1 head of garlic
Instructions
- Peel the potatoes and cut the large ones in half lengthwise making sure all potatoes are roughly the same size. Put the potatoes in a pot with cold water and boil them for 15 minutes until tender but still holding their shape. Drain and let air dry for 5 minutes in a colander, then gently shake the potatoes to rough up the edges a bit.
- Preheat the oven to 350F/180C. Pour the fat you are using in a roasting pan and put in the oven while it’s preheating.
- Sprinkle the potatoes with flour and salt and add to the pan with the hot fat, then flip them over so they are fully coated in the fat. Add the whole unpeeled garlic cloves to the pan as well as the rosemary sprigs, make sure they are also coated in oil. Roast for 30 minutes, then flip the potatoes and roast for 30 minutes longer till they are golden.
- The garlic and rosemary are there for flavour infusion only.
Nutrition
Calories: 380kcal | Carbohydrates: 60g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 602mg | Potassium: 1437mg | Fiber: 8g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 67mg | Calcium: 43mg | Iron: 3mg