This foolproof recipe will make sure even newcomers get crispy skins and fluffy insides. Make certain your taters are ideal for Sunday lunch or perhaps Christmas dinner
Diet and additional info
- kcal 391
- fat 23g
- saturates 3g
- carbs 43g
- sugars 0g
- fibre 3g
- protein 5g
- salt .42g
1kg Maris Piper article” data-tooltip-w >potato
The earth’s favourite root vegetable, the potato is available in countless varieties. An associate of…
Flour is really a powdery component usually produced from grinding wheat, maize, rye, barley or grain. As…
Place a roasting tin within the oven (one large enough to accept taters in one layer) as well as heat oven to 200C/fan 180C/gas 6.
Peel the 1kg taters and cut each into 4 even-sized pieces if they’re medium size, 2-3 if smaller sized (5cm pieces).
Drop the taters right into a large pan and pour in enough water to barely cover them.
Add salt, then wait for a water to boil. When the water reaches a complete moving boil, lower heat, place your timer on and simmer the taters uncovered, reasonably intensely, for just two mins.
Meanwhile, put 100g duck or goose fat or 100ml essential olive oil in to the hot roasting tin as well as heat it within the oven for any couple of mins, so it’s really hot.
Drain the taters inside a colander now shake the colander backwards and forwards a couple of occasions to fluff in the outsides.
Sprinkle with 2 teaspoon flour and provide another shake or more so that they are evenly and thinly coated.
Carefully place the taters in to the hot fat – they’ll sizzle because they use – then turn and roll them around so that they are coated throughout.
Spread these questions single layer ensuring they have ample room.
Roast the taters for 15 mins, then remove them from the oven and switch on them.
Roast for an additional 15 mins and switch on them again. Place them during the oven for an additional 10-20 mins, or however lengthy it requires to obtain them really golden and crisp. The colouring is going to be uneven, that is what you would like.
Scatter with Maldon salt and serve immediately.