Serves 4
- 1 lb (450g) King Edward potatoes
- 1 oz (25g) Goose fat, dripping or 1 tbsp rapeseed oil
- 1 tbsp Plain flour (or a mixture of polenta, ground rice, seasoning and mixed herbs)
Method
Oven: ESSE 220 (thermodial at about 25 past the hour)
Prepare ahead: 24 hours, reheat on 2nd runners in 220 oven for 10 minutes in a shallow tin
Freeze: Yes. Reheat from frozen on 2nd runners in 220 oven for 25 minutes in a shallow tin
- If using dripping or goose fat, set in a bowl on the back of the cooker to melt.
- Line a shallow roasting tin with greaseproof paper. Cut the potatoes into even sized pieces. Put into a pan of cold water. Cover, bring to the boil, and simmer for a minute. Drain then add the flour or polenta mixture. Shake well, then pour in the fat and shake again.
- Tip the coated potatoes into the tin and hang from the second set of runners and cook for about an hour, until crisp and golden.
