Ultimate Crispy Roast Potatoes

Ingredients

• 1 kg of maris piper potatoes, peeled, then halved or quartered into 5cm pieces

• 2 tsp of plain flour, or fine polenta if gluten-free

• 100 ml of duck fat, or sunflower oil if vegetarian

4 servings

Calories~425 kcal

Protein~5 g

Carbs~44 g

Fat~25 g

Fiber~5 g

Total recipe

Calories~1,700 kcal

Protein~20 g

Carbs~175 g

Fat~100 g

Fiber~18 g

Sugar~8 g

Method

• Step 1

  Heat a large roasting tin in the oven at 200°C/180°C fan/gas 6 while you peel and prepare your potatoes.

• Step 2

  Put the potatoes in a large pan and just cover with boiling water. Add a good pinch of salt and bring back to the boil then simmer for 2 mins. Meanwhile, put the fat in the hot roasting tin and put it back in the oven.

• Step 3

  Once parboiled, drain the potatoes in a colander and allow to steam dry for a few mins, then give them a good shake to rough up the surface so they’ll get nice and crispy.

• Step 4

  Sprinkle the plain flour over the potatoes then give them another good shuffle to coat evenly.

• Step 5

  Carefully remove the roasting tin with hot fat from the oven. Gently place the potatoes in the roasting tin, then roll to coat in the fat.

• Step 6

  Roast the potatoes for around 45 mins, turning every 15 mins or so. Sprinkle with sea salt and serve.