Mel and Mal's Roast Potatoes using the Halogen Oven

  • 8 good sized Maris Piper potatoes
  • 2 tbsp of goose fat, melted
  • Sea Salt
  • Fresh ground pepper
  • 1/2 tsp of English dried mustard
  • Fresh thyme & rosemary

If your roasties are crispy on the outside but empty on the inside, try this method.

By slitting the tops of the potatoes before cooking, this allows the lovely flavours in the fat etc to be absorbed by the potato - looks pretty impressive too when they are cooked!

Serves : 4        Prep/Cooking Time : 55-65 mins

Tip : You can put the potatoes straight onto the wire rack if you prefer with roasting tin underneath - it means that the air will circulate to give an all round crispiness.


Prepare the Potatoes

Cut your peeled potatoes in half longways. Par boil in salted boiling water for 5 minutes, drain.

With a sharp paring knife, slice down to 3/4 of the depth of the potato, making the slits about 2cm apart.

Roast till Perfect!

Place in a roasting tin, cut side down, drizzle with the goose fat, sprinkle with sea salt, pepper and a sprinkling of dried English Mustard, and the fresh thyme and rosemary

Place on the lower rack at 250°C for the first 20 minutes, then reduce the heat to 230°C and cook for 35 - 45 minutes. If cooking with a roast, cook until the roast is done and whilst the meat is resting, zap the temperature up to 250°C and cook for 20 minutes.

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES