CHUNKY ROAST POTATOES

Chunky roast potatoes image

Keeping your roasties nice and big makes it much easier to keep them crisp and warm

Provided by Good Food team

Time 1h30m

Number Of Ingredients 3

Ingredients

16 medium-size Maris Piper potatoes , peeled and halved down the middle so they are still very large
140g lard or goose fat , or sunflower oil for vegetarians
1 garlic bulb, halved (optional)

Steps:

Place the potatoes in a pan of cold, salted water and bring to the boil. Turn down the heat and simmer for exactly 5 mins. Tip into a colander, then leave to drain for a good 10 mins to ensure they are really dry, before gently tossing in the colander to rough them up slightly.
Heat oven to 200C/180C fan/gas 6. Heat the fat in a sturdy, roomy roasting tin on the hob until it starts to shimmer. Carefully lay the potatoes in a single layer in the fat and leave for 1 min to start to crisp. Turn them until completely coated in fat, then transfer the tin to the oven. Leave undisturbed for 40 mins to crisp up, then turn them again, adding the garlic if you like, before returning them to the oven for 20 mins or until completely crisp and golden.

Nutrition Facts : Calories 168 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.02 milligram of sodium