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Loading...| 20 medium size potatoes , peeled and cut into even sized pieces | |
| goose fat or duck fat , melted to coat roasting pan | |
| 1 tablespoon plain flour | |
| sea salt |
| 1. | Preheat the oven to 200°C/400°F/gas mark 6. |
| 2. | Peel and cut the potatoes into evenly sized pieces. Parboil the potatoes in salted water for 10 minutes. |
| 3. | Drain and sprinkle flour over the potatoes. Shake the colander to coat them evenly with flour. |
| 4. | Heat the goose or duck fat in a roasting tin. Add the potatoes to the hot fat, season with salt and toss them around until they're well coated. |
| 5. | Roast the potatoes for 45-60 minutes, until golden and crisp. Turn them over every 15 minutes. Drain on kitchen paper before serving. |
Crisp and fluffy at the same time, perfect for English Sunday lunch.
High in calories and fat content, not suitable for those watching their weight.
Potatoes are a good source of vitamin C, B6, and potassium which can help in maintaining good health.
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