Roast Potatoes
This method of cooking roast potatoes allows cooking alongside most roast meats. Rather than using just potatoes I cook a combination of potatoes, pumpkin, kumara, whole onions and carrots. They always turn out beautifully.
- Preparing Time: 20 minutes
- Total Time: 1 hour and 35 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 kg potatoes
- 250 g solid white vegetable shortening (copha)
- Carbohydrate 43.675 g
- Cholesterol 0 mg
- Fat 62.70625 g
- Fiber 5.50000011920929 g
- Protein 5.05 g
- Saturated Fat 15.6775 g
- Serving Size 1 1 Serving (312g)
- Sodium 17.5 mg
- Sugar 38.1749998807907 g
- Trans Fat 3.614375 g
- Calories 745 calories
Preheat the oven to moderate (~180°C). Wash and peel potatoes, cut in half lengthways. Place in a saucepan of boiling salted water, simmer for 10 minutes then drain. Dry the potatoes on absorbent paper and roughen up the surface with a fork to assist them to crisp nicely when cooking. Chop the vegetable shortening and place in a shallow pan then place in the oven until the shortening melts. Remove from the oven and add in the potatoes. Bake in the oven 45 minutes then drain off most of the vegetable shortening. Return to the oven and bake for a further 15 to 30 minutes, turning them occasionally, until golden brown.
