Wednesday, 23 March 2011

Ultimate roast potatoes recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Ultimate roast potatoes recipe. Enjoy quick and easy cooking recipes and learn how to make Ultimate roast potatoes.

Make the most of your roasties with this scrumptious recipe.

Serves 4
Prep 15 - 20 mins
Cook 50 mins


1kg Maris Piper potato
100g duck or goose fat fat (for a luxurious taste), or 100ml/3½fl oz olive oil
2 tsp flour
Maldon salt , to serve


1. Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces). Drop the potatoes into a large pan and pour in enough water to barely cover them. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few mins, so it's really hot.

2. Drain the potatoes in a colander. Now it's time to rough them up a bit - shake the colander back and forth a few times to fluff up the outsides. Sprinkle with the flour, and give another shake or two so they are evenly and thinly coated. Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.

3. Roast the potatoes for 15 mins, then take them out of the oven and turn them over. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want. Scatter with salt and serve straight away.

Nutrition per serving:

391 kcalories, protein 5g, carbohydrate 43g, fat 23 g, saturated fat 3g, fibre 3g, salt 0.42 g

Recipe from Good Food magazine, November 2005.

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