The next big part of the Christmas dinner is of course the Roast Potatoes. I've started coming across many spiced up recipe variations but I decided just to go with the traditional. Nothing beats a nice crisp yet fluffy roastie, cant say I'm a big fan of the soft lifeless ones I'm so used to seeing. I'll leave it to you to insert an innuendo of your choice. Anyway, here's the recipe. Enjoy.
Totally Unrelated Tip: If your also cooking mash potato for Christmas Dinner, why not try boiling the potatoes whole, this stops them absorbing all the water and will leave you with a thicker creamier mash.
16 large Potatoes, preferably Desiree but King Edward and Maris Piper are just as good.
2 tbsp of plain Flour
140g of Goose fat or Duck drippings
3 tbsp of Sunflower or Vegetable Oil
1. Heat the oven to 190'C.
2. Peel the Potatoes and cut in half (or quarter, depending on size). Place in a saucepan and cover with cold, lightly, salted water and bring to the boil. Boil for 2 minutes.
3. Drain the Potatoes in a colander while sprinkling with the flour.
4. Place a large roasting tin over a high heat. Tip in the fat and the oil. When it is sizzling, carefully place in the Potatoes.
5. Gently brown for 5 minutes, making sure all sides are coated in the oils.
6. Roast for 20 minutes. Remove from the oven and gently turn them, then return to the oven for a further 20 minutes. Repeat and return them to the oven for another 20 minutes.
7. Remove from the oven and serve.
Feel free to add any herbs of your choice, rosemary is always a good choice. Well I hope you enjoyed to days post. Remember to check back later for the next. Until then bros, carry on cooking.