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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Crunchy roast potatoes
Goose fat roast potatoes
A star rating of 3 out of 5.8 ratings

Soggy roasties? Follow Sara's method for crispy spuds every time

Nutrition: per serving

  • kcal98
  • fat4g
  • saturates0g
  • carbs15g
  • sugars13g
  • fibre0g
  • protein2g
  • salt0.56g
    low
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Method

  • step 1

    Fry the onion in the oil until beginning to soften. Tip in the mixed spice, then fry a few seconds more.

  • step 2

    Add the remaining ingredients. Season, then stir well. Cover and simmer for 20 mins, stirring every now and then, until tender.

  • step 3

    On the day, reheat in a pan.

Recipe from Good Food magazine, December 2008

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Comments, questions and tips (6)

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Overall rating

A star rating of 3.5 out of 5.4 ratings

Yractualpatience

Will not ever try this again - it is tasteless if you follow the recipe. Managed to jazz it up in time for Xmas.

mlstevens

My favourite red cabbage recipe, ever!

markrice avatar

markrice

Tasted fantastic. However i cooked it for over an hour, covered in the over with a little butter to let the red cabbage really cook and soften!

zurkon

I didn't have any red wine vingear so I used 1tbsp white wine vinegar instead and a couple of tbsp of Port. I though it tasted nice, but was a little bland, but there was so much we didn't eat it all on Christmas Day and we froze the rest. This was the secret ingredient! All it needed was reheating…

gemjane

A star rating of 3 out of 5.

I thought it was a bit bland but I did alter the quantities a bit. I perked it up with some port and extra prunes.

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