Crispy on the outside, fluffy on the inside, these roasted potatoes are elevated with rich duck fat and an aromatic, spicy curry leaf and mustard seed salt
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 60 minutes |
| Serves | 6 |
| Cuisine | British |
| Diet | Other |
| Preparation | Easy |
| Calories | 608 |
| Fat | 47g |
| Saturates | 14g |
| Protein | 5g |
| Carbs | 44g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Place the potatoes in a large pot of salted water and bring to the boil. Simmer for 8–10 minutes until just tender on the outside but still firm in the centre, then drain well. Shake the potatoes gently in the colander to rough up the edges for extra crispiness.
Melt the duck fat in a large roasting tray in the oven, then carefully add the potatoes, turning them to coat in the hot fat. Roast for 40–50 minutes, turning occasionally, until evenly golden and crisp.
Meanwhile, prepare the salt. Heat the sunflower oil in a small pan. Once hot, add the curry leaves and mustard seeds, and fry until the leaves are crisp and the seeds start to pop. Drain on a paper towel, then crush together with the salt flakes in a mortar and pestle until fragrant.
Once the potatoes are crisp and golden, transfer to a serving dish and sprinkle generously with the curry leaf and mustard seed salt.
Serve immediately.
