The ultimate roast potatoes

In our opinion, the most crucial part of a Sunday roast - good old-fashioned roasties. Our recipe is tried and tested and we're pretty sure that, if followed correctly, you'll have friends and family begging for thirds.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Intermediate

PREPARATION TIME

20 minutes

COOKING TIME

45 minutes

SERVES

Serves 4

Ingredients

1 kg potatoes (King Edward or Maris Piper are ideal for roasties)
50g goose fat or 2 tbs rapeseed oil
1 – 2 sprigs fresh rosemary or a sprinkle of dried herbs
Sea salt and black pepper

Method

Preheat the oven to 190°C / Fan 170°C / Gas 5.

Peel the potatoes and cut into quarters. Put into a pan and cover with cold water then add a good pinch of sea salt. Bring to the boil and simmer for 5-10 minutes.

Heat a roasting tin and add the fat/oil, so that it gets good and hot.

Drain the potatoes using a colander and return to the pan for a couple of minutes to dry them out. Give them a good shake in the pan to rough up the outsides.

Tip carefully in to the hot fat in the roasting tin, add the rosemary/herbs, season and gently mix so that the potatoes are coated with the fat.

Return to the oven and roast for 35-40 minutes. Turn occasionally throughout cooking until golden and crispy.

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