Who doesn’t enjoy a good roast potato? Crispy on the outside, fluffy on the inside. I use margarine as Jack reacts badly to goose…more
Ingredients
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6 large floury white potatoes such as Maris Pipers (around 1 kg)
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2 tbsp gluten-free flour, I prefer maize flour / fine cornmeal
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100 ml melted gold foil-wrapped Stork block margarine
Steps
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Peel and quarter the potatoes and put into a pan of salted, cold water. Bring to the boil
![Vickys Sunday Roast Potatoes, GF DF EF SF NF recipe step 1 photo]()
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Meanwhile, pour the oil / melted fat into a roasting tray and put into the oven, preheating at gas 6 / 200C / 400
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When the potatoes start boiling, turn the pan down to a simmer and cook for 2 minutes until the outsides are just softening
![Vickys Sunday Roast Potatoes, GF DF EF SF NF recipe step 3 photo]()
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Drain well then add the flour to the pan
![Vickys Sunday Roast Potatoes, GF DF EF SF NF recipe step 4 photo]()
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Put the lid on and shake to rough up the potatoes and distribute the flour
![Vickys Sunday Roast Potatoes, GF DF EF SF NF recipe step 5 photo]()
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Add the potatoes to the hot oil and put in the oven for 15 minutes
![Vickys Sunday Roast Potatoes, GF DF EF SF NF recipe step 6 photo]()
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Turn then put back in for another 15 minutes
![Vickys Sunday Roast Potatoes, GF DF EF SF NF recipe step 7 photo]()
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Turn one final time and roast until golden, 15 – 20 minutes
![Vickys Sunday Roast Potatoes, GF DF EF SF NF recipe step 8 photo]()
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Season with coarse salt and serve
