Roast Potatoes.

If your roast potatoes aren’t crunchy on the outside and fluffy on the inside, what’s the point?

10/10 roast potatoes.

Ingredients:

• Maris Piper OR King Edward potatoes

• 150g of goose or duck fat

• 2-3 tablespoons on plain flour

• Garlic cloves (crushed)

• Rosemary and thyme (ideally fresh and chopped but dried is useable)

• Salt and pepper

Method:

• Preheat oven to 180 degrees

• Peel potatoes and cut into quarters (all roughly the same size)

• Boil the potatoes in salt water for 15/20 minutes (until soft but not mushy - check by stabbing gently with a knife)

• Pour 150g of goose/duck fat onto a baking tray and put in the pre-heated oven for 8-10 minutes

• Drain the potatoes in a colander and shake so the outsides are fluffy. Then add the plain flour and shake once more.

• The the baking tray out of the oven and pour the potatoes on the baking tray from the oven (they should sizzle in the fat)

• Add a generous amount of salt, pepper, crushed garlic cloves, rosemary and thyme to the potatoes. Turn the potatoes over and repeat so they are coated before you put them in oven.

• Roast the potatoes for an hour or so, turning every 20 minutes.

• The potatoes should be a lovely golden brown by the time they’re done - enjoy!