The best recipes are those that taste great and are easy to prepare, so roast potatoes must be a near perfect food. It's wonderful how such a humble vegetable make people so happy! My favourite roast potato recipe is my husband's Roast Potatoes, a simple 3-step recipe that gives you perfect roast spuds every time! The secret? Duck fat.
Perfectly Crisp Roast Potatoes
Serves 6-8
4-1/2 lb Russet or Yukon Gold potatoes
4 tbsp duck fat
Maldon salt and pepper to taste
Pre-heat the oven to 450°F. Peel the potatoes and cut them into egg-size chunks. Parboil them in boiling water for about 6-8 minutes, but stop before they're cooked right through. Drain them in a colander and leave to cool and fully drained, with a towel draped overtop. Once cool, shake them slightly back and forth a few times in the colander to roughen them up a bit. This will makes the edges wonderfully crispy. Place the duck fat in a roasting pan and heat it in the oven until the fat is sizzling hot.
Remove the pan from the oven and carefully add the potatoes in one layer, turning them carefully so they're coated all over. Roast for 45 minutes, turning gently at least two or three times. If they look like they need a bit more browning, leave them in and turn up the heat slightly until they're golden brown and crispy. Before serving, drain well on paper towel and season to taste with salt and a little pepper. Serve immediately in a warm bowl while they're hot.
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