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

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