Roast potatoes
Cooked in either tasty goose fat or olive oil for a vegan alternative, enjoy the perfect roast potatoes with crispy skins and a fluffy centre. Make ahead: If you want to be super organised, make these now – roast potatoes keep in the freezer for up to 3 months. Recipe and image from The Batch Lady Saves Christmas by Suzanne Mulholland (£25, Ebury Press). Photography by Andrew Hayes-Watkins
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Serves: 4-6
Ingredients
- 1kg Maris Piper potatoes
- 80g Melted goose fat or 5 tbsp olive oil, if cooking for vegetarians or vegans
- Salt and pepper
Method
Step 1
Slice the potatoes into quarters and add to a saucepan, cover with water and bring to the boil over a high heat. Cook for 6-7 minutes, then drain and return the potatoes to the saucepan to allow to steam dry.
Step 2
Add the melted goose fat or olive oil to a tray, then tip in the hot potatoes. Turn to coat them well in the oil and season with salt and pepper.
Step 3
Flash-freeze the tray of potatoes for 1 hour to allow them to get hard, then transfer them to a large, labelled freezer bag and freeze flat.
Step 4
When ready to cook, preheat the oven to 200°C/180°C fan/gas mark 6. Place a baking tray in the oven for 3 minutes to heat. Carefully remove from the oven and add the frozen potatoes to the hot tray. Cook for 40-50 minutes until roasted and delicious. To cook in an air fryer, preheat the air fryer to 190°C. Add the frozen potatoes to the air fryer basket and cook for 30-35 minutes, shaking them every 10 minutes.
