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 towards the end of the roasting time to ensure that the potatoes are crisp and golden brown.