less than 30 mins
30 mins to 1 hour
Serves 6-8
James Martin uses dripping or lard to make his favourite roast potatoes, but duck or goose fat works just as well.
- 10 large King Edward potatoes, peeled, cut into large chunks
- 50g/1¾oz lard, dripping or vegetable oil
- 2 pinches sea salt
- Preheat the oven to 200C/400F/Gas 6.
- Simmer the potatoes in a large pan of salted boiling water for 4-5 minutes, or until the outside of the potatoes are beginning to soften.
- Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges.
- Melt the lard in a deep flameproof roasting tray on a high heat and fry the potatoes on each side until they begin to brown.
- Sprinkle with salt, to taste, and roast for 30 minutes, or until starting to colour.
- Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp.
You can add extra flavour to the potatoes by adding a few whole garlic cloves and sprigs of thyme or rosemary to the roasting tin before they go in the oven.
