Try this Roast potatoes(side) recipe, or contribute your own.
Suggest a better descriptionYou can also use duck fat to make really crispy roast potatoes(save the fat from the week before and add to the oven to heat just swap the oil for the fat.
1. Peel and quarter potatoes and place in a saucepan of salted water and bring to the boil. Simmer for 5-10 minutes or until you can just get a knife into the potato easily. Drain very well.
2. While the potatoes are cooking, pour vegetable oil into a roasting tin so its at least 1cm deep and place in the oven to heat the oil for 5-10mins.
3. Shake the potatoes around in the colander to fluff up the edges(this helps to create crispy roast potatoes). Remove the oil from the oven and carefully pour in the potatoes(please do this away from yourself as the oil will be pipping hot!) Move them around as the full potato is coated in oil and sprinkle with some salt. Cook for around 40 minutes or until the potatoes are golden and crispy. Never pile the potatoes in the roasting tin or they will not cook.
4. When cooked, if the potatoes are very oily, pat them dry with kitchen roll before serving them.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 4 | ||
Calories from Fat: 4 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.2mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4
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