Recipe for Roast Potatoes
Duck or goose fat gives a delicious flavour to roast potatoes. Good quality pork fat or lard from free range pigs is also worth saving carefully for roast or saute potatoes. All three fats will keep for months in a cold larder or fridge.
First and foremost buy good quality ‘old’ potatoes eg. Golden Wonders, Kerrs Pinks, Rooster or British Queens. New potatoes are not suitable for roasting. For perfection peel them just before roasting. Do not leave them soaking in water or they will be soggy inside because of the water they absorb. This always applies, no matter how you cook potatoes.
