Crumb-coated roast potatoes

Name: Crumb-coated roast potatoes
Total time: 1 h 20 min
Yield: Serves 8
Ingredients: 2.5kg King Edward or Desirée potatoes; 150g plain flour; 2-3 eggs beaten with a fork; 250g dried white breadcrumbs; goose/duck fat or sunflower oil; 2 tbsp butter

Published: September 24, 2015 at 10:53 AM

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Serves 8

Easy

Total time: 1 hr and 20 mins

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These potatoes can be made, covered and kept in the fridge for up to 48 hours. And they really are as good as they sound. Why not give them a go this Christmas?

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Alternatives

Complete the dish

Try these goose fat roast potatoes, then check out our best-ever roast potatoes, goose fat roast potatoes, parmesan roast potatoes and parmentier potatoes.

Ingredients

Nutrition

2.5kg King Edward or Desirée potatoes
150g  plain flour
2-3 eggs

beaten 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.

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