These roasted potatoes are super easy to make and go well with almost everything you want to serve them as a side dish. This recipe uses a little bit of technique but its all very simple and straightforward. Before you start preheats the oven to 410 degrees Fahrenheit or gas mark 7. In this recipe, use 5 medium-sized potatoes that will yield 15 good sides rorty’s and this particular variety of potato is Maras piper and the USA equivalent is Yukon gold or russet potatoes.
Peel your potatoes and cut each potato into three pieces and get them into a pot and give them a good wash. Once that is done cover them with hot water from the tap and get them onto the stove add half a teaspoon of salt to the water. Once the pot comes to a boil set the timer to 6 minutes and while the potatoes are also boiling prepare the baking tin. You can use vegetable or sunflower oil, you can use lard or shortening of your choice.
You can use beef gripping as it gives the roast a great flavor but for this recipe, you can use goose fat to oil your baking tin. Use 100 grams of goose fat and put it in the oven to heat up. Once 6 minutes are upturn of the heat and drain them to a colander in the sink and give them a good shake to remove the excess water and more importantly to scuff up the outside of the potato which will make them nice and crispy as they roast.
Now very carefully take the tin of very hot fat out of the oven and carefully pour the potatoes into the tin and watch out for splashes. Make sure they are all completely covered in fat by turning them over using a fork. Give them a good sprinkle with sea salt and plenty of freshly ground black pepper.
Once it is done get them onto the hot oven and set the timer for 45 minutes and that is all there is to making these beautifully crisp tasty roast potatoes. Drain them off on kitchen paper and let them cool for 5 minutes before the taste test. It is crisp on the outside and wonderfully soft and fluffy on the inside.
- 5 Medium size potatoes (Maris Piper, Yukon Gold, Russet)
- 100g / 3½oz Goose fat or Beef Dripping or Lard or Vegetable oil
- Coarse sea salt and black pepper to taste