There is nothing more delicious with the Christmas turkey than an accompaniment of perfectly roasted crunchy potatoes. Crispy at the outside and creamy at the inside.
Crispy Crunchy Roast Potatoes
This recipe will serve six.
9 medium roasting potatoes, peeled and cut in half.
80g goose fat (or use 80ml of olive oil; I prefer the goose fat myself – just for Christmas!)
1. Preheat the oven to 200 degrees Centigrade or Gas Mark 6.
2. Place the peeled halved potatoes in a saucepan of salted cold water. Cover and bring to the boil and simmer for 5 minutes.
3. Drain the spuds and then return to the pan and give it a good shake to roughen up the edges of the parboiled potatoes.
4. Now melt the goose fat (or heat up the olive oil) in a roasting tin, add and baste the potatoes with the hot fat. Put it in the oven and baste it once or twice during the 45 – 50 minutes cooking time or until the potatoes are golden brown.