Get ahead roast potatoes
Prep:
15 mins
Cook:
80 mins
Make these delicious roast potatoes ahead of time so you can relax a bit more on the big day.
2½ kg good roasting potatoes, peeled
1 tbsp plain flour
140g duck or goose fat
2 tbsp sunflower oil
Line a baking tray with greaseproof paper and set aside.
Leave small and medium potatoes whole, but cut the large potatoes in half.
Tip the potatoes into a large pan of cold salted water and bring to the boil.
Boil for 6 minutes exactly.
Drain in a colander and leave to dry for a few minutes.
Shake them about in the colander to roughen the outer edges of the potatoes.
Transfer to a large bowl. Shake over the flour, some salt and a little pepper, and shake well to combine.
Spoon over 100g of the fat and coat evenly. Lay the potatoes on the baking tray and freeze.
Line a baking tray with greaseproof paper and set aside.
When ready to cook, heat oven to 200°C / 400°F / Gas mark 6.
Pour the remaining fat and the oil onto the prepared tray put in the oven.
When the fat is sizzling, carefully add the potatoes using a large spoon or tongs, then roast for 25 minutes.
Remove the tray, then increase oven to 220°C / 425°F / Gas mark 7.
Turn over the potatoes and return to the oven for a further 40 minutes until golden and crisp.
Serves
8
Preparation Time
15 minutes
Cooking Time
80 minutes
Main ingredients
Dairy, Flour, Vegetables, Oil
Recipe Type
Side Dish
Level of Difficulty
Easy
