Roast Potatoes
Obraz wygenerowany przez AI
Bez glutenu 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 porcji Medium
Wszystkie przepisy

Sposób przygotowania

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 Obraz wygenerowany przez AI
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 Obraz wygenerowany przez AI
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.

Dlaczego ten przepis się sprawdza

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

Przechowywanie i odgrzewanie

Jak przechowywać

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

Jak odgrzewać

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.

Wartości odżywcze / porcję

324kcal
5,20 gbiałko
43,61 gwęglow.
14,33 gtłuszcz
P
Pantryvale editorial kitchen
Przepis przygotowany do publikacji z kompletnymi składnikami i uporządkowanymi krokami.
Opublikowano 13 sie 2026 · zaktualizowano 13 sie 2026