Roast Potatoes

Preparation info

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Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About


These are always crisper and more golden if cooked in a separate roasting tin. Peel the potatoes, cut up if large and blanch in boiling water for 4–5 minutes. Drain. Dust lightly with seasoned flour and put into a roasting tin with 50–75 g (2–3 oz) melted cooking fat. Cook near the top of the oven for 1 hour, turning once or twice. If slow roasting the turkey you may need to turn the heat up to