- 1.5kg potatoes (1 medium per person, or more if feeding teenagers), choose a floury or all-purpose variety
- 1 tablespoon oil
- 1 tablespoon butter
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1 Preheat the oven to 200°C.
2 Peel the potatoes and cut into biggish, evenly sized pieces; too small and you will end up with all crispy crust and no fluffy spud.
3 Place the prepared potatoes in a large pot of cold water, add a pinch of salt and bring to the boil. Boil for 2-3 minutes then drain. Return the pot of potatoes to the heat to dry out, shaking the pot to turn the spuds and rough up the sides of the potatoes. Scuffing them like this results in a crispier finish. Sprinkle lightly with salt.
4 If cooking a chicken or joint, pour off enough of the drippings to thinly coat the bottom of a shallow pan. If not roasting anything else, put the oil and butter into a large shallow roasting pan in the oven to heat, toss the potatoes into the hot pan and roll them around in the oil. Bake the spuds, turning occasionally till crisp and golden.
If not cooking a roast, then a combination of olive oil and butter will suffice.
Nutrition Info (per serve)
Total fat 6.7g
–Saturated fat 2.7g
Dietary fibre 1.8g
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