Prep 10 mins
Cook 45 mins
Simply heaven - crispy on the outside, soft and floury inside. Goose fat makes the very best roasties, but the method is more important.
- 1 -2 potato, per person choose a floury variety
- goose fat or beef drippings or any oil, to hand
- salt, to taste
- Peel potatoes and cut to preferred size (quarters work well). Put fat or oil into a heavy roasting pan, then into the oven where your joint is roasting, 190 degrees Celsius, until fat is very hot (at least 10 mins). Parboil potatoes for 5-7 mins in boiling water (salted if you wish) until potatoes are soft on the outside, but not cooked through. Drain well, reserving liquor for gravy later if you like. Return potatoes to empty saucepan, put lid on, shake vigorously until outside of potatoes are slightly broken up. This gives the extra yummy, super crunchy outside.
- Bring roasting tin out of the oven, and put on hot stove top to keep oil piping hot (or work really fast!). Pop potatoes into roasting pan, and coat in hot fat.
- Sprinkle with salt if you wish.
- Return to oven and cook for 40 mins or so, turning at least once, until potatoes are golden and very crispy.
In the method, I believe "liquor" should read "liquid". B.B. 3/24/05
These ARE great. I had no idea what proper English roasted potatoes were and I'm delighted with my introduction. The texture reminded me of campfire-roasted potatoes, crispy outside and creamy inside, just as promised. I made these with a pot roast that required 30 minutes @ 325° and 1 hour @ 300°. That worked perfectly well for the potatoes, even though they were cut in quarters, measuring about 1.5" x 2". They were not overcooked and dry at all. I used olive oil rather than meat drippings. Thank you so much, Sarah.
My Mother-in-law was English.She showed me how to make these in 1965.They are great.