Roast Potatoes
Immagine generata dall'IA
Senza glutine British

Roast Potatoes

Crisp-edged, fluffy-centered British roast potatoes with a deeply golden crust, made by roughing up parboiled potatoes before roasting them in hot goose fat.

75 min 4 porzioni Medium
Tutte le ricette

Come preparare

1
Heat the oven to 220°C fan or 240°C conventional. Put the goose fat in a large roasting pan and place it in the oven for 8–10 minutes, until shimmering but not smoking.
2
Cut the peeled potatoes into chunky, even pieces about 5 cm across. Place them in a large saucepan, cover with cold water, add 1 teaspoon of the salt, and bring to a boil.
3
Boil the potatoes for 8 minutes, until the outsides are tender but the centers still offer slight resistance. Drain thoroughly, then return them to the hot saucepan and shake firmly for 20–30 seconds to roughen the surfaces.
Parboiled potato chunks with roughened, fluffy surfaces ready for roasting Immagine generata dall'IA
4
Carefully remove the hot roasting pan. Add the potatoes and turn them in the goose fat until every piece is coated. Spread them in a single layer, then season with the remaining salt and the black pepper.
5
Roast for 25 minutes, turn the potatoes, then continue roasting for another 20 minutes. Add the rosemary and crushed garlic for the final 5 minutes, tucking the garlic among the potatoes so it is sheltered from direct heat. Turn the potatoes once more and continue until they are deeply golden and crisp outside, the garlic is softened and aromatic with a lightly golden surface rather than dark brown, and the potatoes are completely tender when pierced with a knife.
Deeply golden, crisp roast potatoes with rosemary and garlic Immagine generata dall'IA
6
Transfer the potatoes to a warm serving dish, leaving excess fat in the pan. Rest for 2 minutes, then serve immediately while the edges are crisp.

Perché questa ricetta funziona

Parboiling cooks the potato centers before roasting, while a brief roughening releases starch that forms a craggy, crunchy surface in the hot fat.

Conservazione e riscaldamento

Come conservarla

Refrigerate leftovers in a covered container for up to 3 days. Cool promptly before refrigerating.

Come riscaldarla

Reheat in a single layer on a baking tray at 220°C for 10–15 minutes, until hot and crisp. Avoid microwaving, which softens the crust.

Nutrizione / porzione

324kcal
5,20 gproteine
43,61 gcarboidrati
14,33 ggrassi
P
Pantryvale editorial kitchen
Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.
Pubblicata il 13 ago 2026 · aggiornata il 13 ago 2026