Name: The best roast potatoes
Ingredients: 3.3 lbs (1.5kg) floury potatoes (Russet, King Edward, or Maris Piper work well); 1/3 cup (100ml) goose fat or vegetable oil; Salt to taste; Fresh rosemary (optional)

The best roast potatoes

Origins: Since I don’t have your specific recipe, I’ll assume you’re aiming for a classic British-style roast potato. You might write something like: “This recipe delivers traditional British roast potatoes – the ultimate crispy side dish with a fluffy center.”
Taste profile: “Rich and savory, with the perfect balance of crisp exterior and pillowy-soft interior. Hints of [herb you use] add a touch of aromatic freshness.”
Unique characteristics: “The technique of parboiling then roughing up the edges creates maximum surface area for unparalleled crunch.”

Ingredients

3.3 lbs (1.5kg) floury potatoes (Russet, King Edward, or Maris Piper work well)
1/3 cup (100ml) goose fat or vegetable oil
Salt to taste
Fresh rosemary (optional)

Instructions

Prep: Preheat oven to 400°F (200°C). Peel and cut potatoes into even chunks. Boil in salted water for 5 minutes until edges soften. Drain well.
Fluff: Shake potatoes vigorously in a colander to roughen the edges.
Roast: Heat oil/fat in a roasting tray until sizzling. Add potatoes in a single layer. Scatter with rosemary if using. Roast 20-30 minutes, then flip. Roast another 20-30 minutes (or more) until deep golden brown.
Season and Serve: Season generously with salt and enjoy hot!

Notes

Variations: “For a deeper flavor, try goose fat or duck fat instead of vegetable oil.” OR “For a vegan version, swap the goose fat for a high-smoke point vegetable oil. “
Dietary needs: “Naturally gluten-free. Easily made vegetarian/vegan with fat substitutions.”
Make-ahead tips: Briefly address the process of parboiling, cooling, and roasting the next day, as discussed in your FAQs section.

Author: Juana M. Benedict