Description
Discover how to make the perfect Crispy Roast Potatoes with these simple tips and tricks. Try it now!
Ingredients
Scale
- 1 kg (2.25 lbs) floury potatoes ( – such as Maris Piper or red-skinned Rooster potatoes)
- 120 g (1/2 cup) lard or duck fat ((use vegetable oil instead for a vegetarian version))
- 1 tsp Maldon salt
- 1 tbsp fresh thyme leaves
Instructions
- Step 1: Preheat the oven to 220C/425F (fan).
- Step 2: Peel the potatoes and chop them into chunky pieces a little bigger than a ping pong ball (approx 2 inches/5cm across).
- Step 3: Place in a pan and cover with cold water. Place on the hob on a high heat and bring to the boil, then turn down the heat and simmer for 8-9 minutes – until softened at the edges *See Tip 1*.
- Step 4: Meanwhile, place the lard or (goose fat if using) in a large roasting tin and place in the oven for 10 minutes until shimmering hot.
- Step 5: Drain the potatoes in a colander *See Tip 2* and give them a good shake to really roughen up the edges. Don’t worry if a few break apart and they look overly fluffy. The more fluffy they are, the better they’ll absorb the fat and the crispier they’ll be.
- Step 6: Carefully place the potatoes – using tongs – in the baking tin with the hot fat. Turn them over once to coat in the fat and then place them in the oven.
- Step 7: Cook for 30-35 minutes, turning once or twice in the last 15 minutes of cooking, until golden brown and crispy.
- Step 8: Remove from the roasting tin and serve topped with a sprinkling of Maldon salt and some fresh thyme leaves.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg