RIGHT-EVERY-TIME ROASTIES

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Goose fat, vegetable oil and polenta - the secrets to the perfect roast potatoes every time

Provided by Emma Lewis

Time 1h10m

Number Of Ingredients 5

Ingredients

2kg King Edward potato , or another roasting variety, peeled
2 tbsp plain flour
1 tbsp polenta , or extra flour
5 tbsp goose fat
5 tbsp vegetable oil

Steps:

Cut the potatoes into quarters, or eighths if really large - you want to end up with even-size 5cm pieces. Put the potatoes in a large pan of salted water and boil for 5 mins, just until the outside of the potato starts 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.
Return to the pan and scatter over the flour and polenta (if using) and a little salt. Place a lid on top of the pan and give it a couple of good shakes, coating the potatoes in the flour and polenta and lightly crushing the sides.
Heat oven to 190C/170C fan/gas 5. Place the goose fat and 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, then increase the heat to 220C/200C fan/gas 7. Cook for 20 mins more or until crisp all over. Sprinkle with a little more salt, then serve.

Nutrition Facts : Calories 345 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.67 milligram of sodium