Golden crispy roast potatoes

Generally roast potatoes should be gluten free but as I always make my own, I have never actually checked to see if the frozen one’s, had wheat added to them. Either way, a good roast potato makes a good roast dinner.

Golden crispy roast potatoes

5 from 2 votes
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6

Ingredients
  

  • 1 kg Maris piper potatoes
  • 125 g Duck or Goose fat (If Vegan or vegetarian use Sunflower oil)
  • 2 tsp Cornish sea salt flakes

Instructions
 

  • Preaheat oven to 200c. Bring a pan of water to a steady boil. While it heats up, wash, peel and cut your potatoes in half.
  • Add a tsp of salt to the water and put the potatoes in being careful not to burn yourself. Par boil for 10 minutes.
  • Once ready, they should be soft but still hold their shape, drain the water away. Place a lid on the the saucepan and give it a good shake. This will rough the potatoes up.
  • Put a roasting tin the fat or oil if using into the oven to heat up. While heating, take the lid off the saucepan to allow the air to get to the potatoes and let them rest for 10 minutes.
  • Being careful as the fat/ oil will be hot, place the potatoes into the roasting tin. Coat them in the fat/ oil and season with the Cornish sea salt. Roast for 50 minutes, turning the potatoes after 20 minutes.