Note: Use floury baking potatoes for the best Traditional Roast Potatoes.

Ingredients

• 2 lb large baking potatoes, washed, peeled and cut into 2-in chunks
• 5–6 tbs fat, such as roast drippings, olive oil, duck fat etc
• chopped fresh herbs, such as rosemary, thyme, marjoram
• minced garlic (optional)
• salt and freshly-ground black pepper

Method

Oven at 425 F.

Bring a large pot of salted water to a boil. Parboil the potatoes for about 8 minutes, until slightly cooked. Don’t cook through. Drain well and cut a few shallow slashes in the surfaces of the potatoes. This increases the crispness of the finished Roast Potatoes.

While the potatoes are boiling, put the fat, to a depth of about 1/2 inch, into a large roasting pan/tin. Place into the hot oven to preheat the fat.

When the fat is nearly smoking hot, add the drained potatoes and turn them over to coat. Put the pan into the oven and roast for about 15–20 minutes. Turn the potatoes over again to keep them coated in the fat.

Reduce the oven temperature to 400 F and replace the potatoes*. Continue roasting, turning the potatoes every 15 minutes or so for about an hour. Season with the herbs, garlic if used, salt and pepper during the last 15 minutes, mixing well. The chunks of potato should be crisp and nicely browned.

*If making Traditional Roast Potatoes along with a turkey, roast the potatoes for an hour at the temperature needed for the meat. While the meat is resting, turn the oven up to 425–450 F, to finish and crisp the potatoes.

Serve with Turkey and Trimmings for a festive holiday meal.