Tatws Rhost — Print Recipe — The Culinary Codex

Crispy-skinned, fluffy-centred roast potatoes parboiled and bashed, cooked in goose fat or dripping until shatteringly crunchy.

Ingredients

1.5kg floury potatoes (Maris Piper or King Edward), peeled and quartered
3 tbsp vegetable oil or goose fat
1 tsp fine salt
Flaky sea salt for finishing

Instructions

1 Preheat oven to 220C (425F). Place a roasting tin with the fat in the oven to heat.
2 Parboil potatoes in salted water for 10 min until the edges are just soft.
3 Drain well and return to the pot. Put the lid on and shake vigorously to rough up the edges.
4 Carefully place potatoes into the hot fat, turning to coat. Season with fine salt.
5 Roast for 45-50 min, turning once halfway, until deeply golden and crispy all over.
6 Drain on kitchen paper, sprinkle with flaky sea salt, and serve immediately.

Did You Know?

The secret to perfect Welsh roasties is the rough, bashed edges created by shaking the parboiled potatoes - these edges fry up into the crispiest bits.