Low Fat Roasties Food
RIGHT-EVERY-TIME ROASTIES
Goose fat, vegetable oil and polenta - the secrets to the perfect roast potatoes every time
Provided by Emma Lewis
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 5
Steps:
- Cut the potatoes into quarters, or eighths if really large - you want to end up with even-size 5cm pieces. Put the potatoes in a large pan of salted water and boil for 5 mins, just until the outside of the potato starts to soften. To check, try scraping a potato with a fork - it should be easy to make a mark but you shouldn't be able to slide it into the flesh. Drain really well.
- Return to the pan and scatter over the flour and polenta (if using) and a little salt. Place a lid on top of the pan and give it a couple of good shakes, coating the potatoes in the flour and polenta and lightly crushing the sides.
- Heat oven to 190C/170C fan/gas 5. Place the goose fat and oil in a roasting tin large enough to hold all the potatoes in one layer and heat in the oven for 5 mins. Quickly tip the potatoes in and return to the oven. Cook for 30 mins, turning once, then increase the heat to 220C/200C fan/gas 7. Cook for 20 mins more or until crisp all over. Sprinkle with a little more salt, then serve.
Nutrition Facts : Calories 345 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.67 milligram of sodium
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- Beans and legumes. Legumes — also known as pulses — are a class of vegetable that includes beans, peas, and lentils. They’re low in fat and contain no cholesterol.
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- Preheat oven to 220°C (200°C Fan). Put potatoes into a saucepan of cold, salted water, bring to boil over high heat and cook for about 7 minutes until almost fully cooked but still a bit hard in the middle.
- Meanwhile, use non-stick baking paper to line a roasting tin that will take all the potatoes in one layer, with a little room to spare around each one.
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