King Edward potatoes, parboiled, drained, shaken in the pan to roughen the edges, roasted with a handful of breadcrumbs to get a really golden, crumbly crust.
2kg King Edward potatoes, peeled, halved, quartered if large
7 tbsp sunflower oil
4 tbsp panko breadcrumbs
salt and freshly ground black pepper
1. Preheat the oven to 190C/170C fan/gas 5.
2. Heat the oil in a large roasting tray in the oven.
3. Cover the potatoes with cold water, bring to the boil and cook for 8 minutes. Drain well. Return to the pan, replace the lid and shake to rough up the edges of the potatoes. Season well. Add the breadcrumbs and toss to combine.
4. Add the potatoes to the hot oil, turning each one in the oil. Roast for 50 minutes until golden and crispy, turning them once to colour evenly.
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Recipe: Prue Leith. Food styling: Clare Lewis. Styling: Sue Radcliffe