Crunchy Roast Potatoes
This is a method for cooking roast potatoes so that the result is crispy, crunchy and delicious.
Ingredients
- 1 lb potatoes peeled
- hot dripping fat from roasted meat to roast
- 4 oz fresh white breadcrumbs sieved
- 1 tbsp mixed herbs chopped
Instructions
- Cut the potatoes into even pieces and parboil in salted water for 8 minutes.
- Drain and allow to dry off.
- Heat the dripping, or any other suitable fat, in a deep roasting tin.
- Put the potatoes into the dripping and roast in the oven 375°F (190°C) gas mark 5 for 30 minutes basting occasionally with the hot fat.
- Mix together the sieved breadcrumbs and mixed herbs.
- Carefully remove the part cooked potatoes from the fat and roll them in the breadcrumb mixture.
- Return to the roasting tin and continue to cook until nicely browned.
Calories: 200 kcal
Carbohydrates: 40 g
Protein: 6 g
Fat: 2g
Saturated Fat: 1 g
Sodium: 215 mg
Potassium: 539 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 87 IU
Vitamin C: 24 mg
Calcium: 67 mg
Iron: 2 mg