CRISPY SALT & PEPPER ROASTIES

Crispy salt & pepper roasties image

Feed a crowd with these irresistibly crunchy roast potatoes, crisped to perfection with flour

Provided by Good Food team

Time 1h35m

Number Of Ingredients 6

Ingredients

2kg King Edward potato
6 tbsp goose fat
2 tbsp plain flour
flaky salt
½ tbsp black peppercorns , crushed
6 tbsp vegetable oil

Steps:

Cut the potatoes into halves, quarters, or eighths if really large - you want to end up with even-sized 5cm pieces. Put the potatoes in a large pan of salted water. Bring to the boil, then simmer for 8-10 mins, until the outsides start to soften. To check, try scraping a potato with a fork - it should be easy to make a mark but you shouldn't be able to slide it into the flesh. Drain really well, then shake in the pan to rough the potatoes up a bit. Add the goose fat and toss until coated. Chill until roasting. The potatoes will keep in the fridge for 3 days.
Heat oven to 180C/160C fan/gas 4. Toss the potatoes with the flour, salt and crushed peppercorns (see below).
Place the oil in a roasting tin large enough to hold all the potatoes in one layer and heat in the oven for 5 mins. Quickly tip the potatoes in and return to the oven. Cook for 30 mins, turning once. When the turkey comes out of the oven, increase the heat to 200C/180C fan/gas 6. Cook for 30-40 mins more or until crisp all over (you can do this while the turkey is resting). Sprinkle with salt to serve.

Nutrition Facts : Calories 360 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium