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The Leon young chefs competition



pERfEct ROAST poTAtoeS

Perfect Roast Potatoes
Winner of the month December 2014

Winner of the month December 2014

23

Ingredients

As many floury potatoes as you need
3 tablespoons of goose or duck fat
Sea Salt

Why did Rachael make this dish?

So that I have yummy potatoes to go with my yummy roast chicken.

How to make Perfect Roast Potatoes

1. Peel the potatoes and cut them into about 5cm pieces. Pop them into salted water and parboil them for 10-15 minutes, or until soft but not completely cooked through. Drain them in a colander. If they don't look fluffed up on the outside, pour them back and forth between the colander and the pan a few times, just to break up the outside. Allow them to dry and cool. (You can do this step quite a way in advance, if you like).

2. When you're ready to cook them, heat the oven to 200 degrees Celsius or Gas Mark 6.

3. Heat the fat in a large roasting tin. When it's hot, carefully put in the potatoes. Make sure not to overcrowd the tin - if you're feeding a lot of people, do 2 tins and baste the potatoes with the hot fat. Season with salt, then pop them in the oven. Roast the potatoes for 1 hour, turning them every 20 minutes or so, until they're crispy and golden brown.
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