Fluffy Roast Potatoes
Ingredients
1kg Russet potatoes (or an equally floury potato)
200g beef tallow or duck fat
Salt to taste
Method
Turn on oven to preheat at 400f.
Peel the potatoes and cut into rough 2 inch cubes. These don’t have to be uniform and will actually create better textures if they are of different shapes.
Bring a pot of salted water to the boil with enough space to accommodate the potatoes.
Drop in the spuds and boil for around 5 minutes or until the exterior of the potato can be roughed up with a fork. The rest of the potato should be very firm.
Strain the water and allow the potatoes to let off some steam. This will help with the fluffing. 2 minutes should be sufficient.
In a container with a lid, shake the potatoes vigorously to fluff up the outside. Let sit uncovered at room temperature.
Put the fat in a baking tray that will just accommodate the amount of potatoes in a flat layer. Place in the oven and heat until the fat is melted and smoking hot. This will take around 5 minutes.
Carefully pull the tray out of the oven and gently add the potatoes, being careful not to splash the hot fat. Give them a careful roll in the fat and season generously.
Return to the oven and cook until golden brown on the bottom. Give them a shake or turn them over individually and return to the oven until golden brown.
Season to taste and serve.
