Delicious crunchy roast potatoes are essential for any roast dinner
Serves 4
Preparation 20 mins
Cooking 55 mins
Per portion 194 kcals
8g fat (2.5g saturated)
680g (1½lb) potatoes, peeled
2 tbsp goose fat
1 Cut potatoes into quarters or leave whole if new.
2 Cook in boiling water for 5–7 minutes.
3 Drain. Shake in saucepan to roughen surface.
4 Heat goose fat in a roasting tin. Add potatoes and turn in tin until well coated.
5 Roast at 200°C (400°F) Mark 6 for 45 minutes or until crisp and golden, basting at least twice during that time.
Recipe taken from Dairy Book of Home Cookery
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