Perfect Crispy Roast Potatoes
Now, I’m fully aware that everyone has their favourite method of cooking and serving their roasties, especially at Christmas! So this recipe simply offers my way of getting them ultra-crispy and packed with flavour. I use polenta but semolina or plain flour also works a treat. Normally I use oil but at Christmas, goose fat is the ultimate treat and I savour every mouthful free of any guilt. A personal preference is to cut potato chunks small and at sharp angles to give plenty of opportunity for crispness. Any white potato will work here (Maris Piper, King Edward, baby potatoes etc).
Servings: 6-8 Time: 15 minutes prep + 50 minutes cooking
Ingredients
2.5kg potatoes, peeled and cut into small chunks with sharp angles
8 tbsp goose fat
4 tbsp polenta
3 tbsp garlic granules
4 tbsp dried herbs (thyme, rosemary, oregano, sage etc) or fresh if you have them
Sea salt flakes
Black pepper
Method
- Preheat the oven to 180°C fan and bring a pan of salted water to boil.
- Add the potatoes and parboil for 8-10 minutes until the edges have broken down (this ensures there’s extra potato to crisp up!
- Whilst these are boiling, add the goose fat to a large roasting tin and heat in the oven.
- Drain the potatoes, shake for a few seconds to fluff up the edges then add the polenta, dried herbs and garlic granules. Shake again.
- Remove the hot roasting tin from the oven then add the potatoes in a single layer and toss in the goose fat.
- Sprinkle with sea salt and black pepper and roast for 25 minutes.
- Turn up the oven to 200°C fan, toss the potatoes then roast for a further 25 minutes until crisp and golden. You may want to turn them once or twice more to ensure even crispness.
