Photo: Lars Blankers
Crispy golden spuds
7 ingredients
10 min
Serves 8
openrecipes
Crunchy roast potatoes that work every time - use a touch of turmeric for colour and bay and stock for flavour
Estimated Nutrition (whole recipe, rough)
1293
Calories
43g
Protein
57g
Fat
150g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Rapeseed Oil | not in our table | 0 |
| Goose | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½kg potatoes , such as Maris Piper or King Edward, cut into large roastie size
- 2 tbsp vegetable bouillon powder or 2 vegetable stock cubes
- 1 tsp turmeric
- 3 bay leaves
- 6 tbsp vegetable, sunflower or rapeseed oil
- 2 tbsp duck or goose fat (optional)
- 1 tbsp plain flour
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes