THE CRISPIEST ROAST POTATOES EVER

HANDS-ON TIME 20MIN. COOKING TIME ABOUT 1¼HR. SERVES 8 ✶✶ 1.8kg (4lb) floury potatoes (preferably King Edward), peeled and cut into large, even-sized chunks ✶✶4tbsp each goose fat and beef dripping (or use 8tbsp of one) ✶✶4tbsp dried breadcrumbs ✶✶6 fat garlic cloves, unpeeled ✶✶Large pinch of ground paprika 1 Preheat the oven to 190°C (170°C fan) mark 5. Put the potatoes in a pan of cold, salted water and bring to the boil. Cook for 5min. Drain well, return to the pan, put on the lid, hold securely and shake the potatoes to roughen up the surfaces a little. 2 Put the goose fat and beef dripping into a large roasting tin and put in the oven to heat up for 10min. Add the hot potatoes, breadcrumbs, garlic and paprika, then season well. Carefully toss the…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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