A roast potato is a simple thing, but being simple and getting something perfect is not necessarily easy. ‘Simple’ does not mean taking shortcuts or being tricky. A half-and-half mix of goose fat and sunflower oil is lovely as a cooking medium; or try olive oil and sunflower oil, or beef dripping and sunflower oil; or just beef dripping. Roast potatoes are forgiving: you can do them at a higher temperature for less time, or lower the temperature for a longer period then raise it for a final crisping. The thing is to keep turning them. The effort will be worthwhile.
Put lots of salted water to boil and
While they are boiling, put a roasting tin into the oven to heat with enough fat in it to give you a depth of
Put in the oven and
Remove and turn again, season with salt and pepper and give them another 15 minutes. Repeat this process twice more, giving a total
© 1998 Alastair Little. All rights reserved.