← Nouns Cooking · British & Irish

Ingredients

• 1.5 kg floury potatoes (such as Maris Piper), peeled and cut into large chunks
• 6 tbsp sunflower oil (or goose fat or beef dripping)
• 1 tbsp plain flour or semolina (optional)
• 6 cloves Garlic, bashed, skin on (optional)
• 2 sprigs Rosemary (optional)
• flaky sea salt

Method

1. Heat the oven to 220°C (200°C fan, 425°F). Pour the oil into a large, sturdy roasting tin and put it in the oven for 10 min to get very hot.
2. Put the potatoes in a pan of cold salted water, bring to the boil and cook for 8–10 min until the edges are soft but the centres are still firm.
3. Drain well and leave them to steam dry in the colander for 2 min. Shake the colander firmly to rough up the edges, and sprinkle over the flour if using.
4. Carefully tip the potatoes into the hot oil, turning them to coat. Roast for 50–60 min, turning them once or twice, until deep golden and crunchy all over. Add the garlic and rosemary for the final stretch.
5. Sprinkle with flaky salt and serve straight away.

Tips

• Goose fat or dripping give the classic flavour but mean the dish is no longer vegan or vegetarian.
• Flour and semolina contain gluten, so skip the dusting if you need them gluten-free; they still crisp up well.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Jamie Oliver Olive Magazine