Crumb-coated roast potatoes
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
- 2.5kg King Edward or Desirée potatoes
- 150g plain flour
- 2-3 eggsbeaten with a fork
- 250g dried white breadcrumbs
- goose/duck fat or sunflower oil
- 2 tbsp butter
Nutrition: per serving
- kcal537
- fat13.7g
- carbs87.9g
- fibre5.8g
- protein12.6g
- salt0.9g
Method
step 1
Peel the potatoes, and cut them into halves, or quarters if large. Bring a large pan of water to the boil, add a little salt, then tip the potatoes into the pan. Bring back to the boil and cook for 5 minutes once the water is boiling again. Drain the potatoes well, and leave in the colander to steam dry.
step 2
Season the flour well and tip onto a dinner plate. Tip the egg onto another, and half the breadcrumbs onto a third – it’s a good idea to start with only half the breadcrumbs so they don’t get too eggy as you coat them – as you run low, tip on more. In turn take each potato and roll in the seasoned flour to coat, then shake off the excess. Repeat with the egg, and finally the crumbs to cover each spud. Sit on 1 or 2 baking trays lined with baking paper.
step 3
To roast, heat the oven to 200C/fan 180C/ gas 6. Melt 5 tbsp goose/duck fat or sunflower oil in a small saucepan with the butter until completely amalgamated. Spoon over the potatoes, turning them gently so all the crumbs are coated. Season generously with sea salt and roast, turning once, for 50 minutes until golden and crisp.
