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The best roast potatoes

Prep time less than 30 mins
Cook time less than 30 mins
Serves 6-8
From Saturday Kitchen
James Martin uses dripping or lard to make his favourite roast potatoes, but duck or goose fat works just as well.

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Simmer the potatoes in a large pan of salted boiling water for 4-5 minutes, or until the outside of the potatoes are beginning to soften.

  3. Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges.

  4. Melt the lard in a deep flameproof roasting tray on a high heat and fry the potatoes on each side until they begin to brown.

  5. Sprinkle with salt, to taste, and roast for 30 minutes, or until starting to colour.

  6. Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp.

Ingredients

  • 10 large King Edward potatoes, peeled, cut into large chunks
  • 50g/1¾oz lard, dripping or vegetable oil
  • 2 pinches sea salt

Shopping List

The best roast potatoes

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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