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Roast potatoes with oatmeal crust

Published: 31 Dec 09
Updated: 18 Mar 24

The Scottish-inspired oatmeal crust makes these roast potatoes super-crunchy. Try serving this side dish recipe as part of a knockout Burns Night dinner, with haggis-stuffed turkey and whisky gravy.

Easy
January 2010

Test kitchen approved

Serves 8
Takes 5 minutes to make, 1¼-1½ hours to cook

The Scottish-inspired oatmeal crust makes these roast potatoes super-crunchy. Try serving this side dish recipe as part of a knockout Burns Night dinner, with haggis-stuffed turkey and whisky gravy.

Dairy-free recipes

Nutrition: per serving

Calories: 275kcals
Fat: 10.8g (4.7g saturated)
Protein: 5.4g
Carbohydrates: 41.6g (1.1g sugar)
Salt: trace salt

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Ingredients

1.5kg floury potatoes, such as King Edward, chopped into chunks
100g oatmeal
5 tbsp beef dripping or goose fat

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Method

Preheat the oven to 200°C/fan180°C/ gas 6. Place the potatoes in a pan of cold salted water, cover and bring to the boil, then simmer for 5 minutes. Drain, return to a low heat and shake the pan vigorously to rough up the edges of the potatoes.
Meanwhile, whizz the oatmeal in a food processor until it forms a coarse flour. Season well and toss with the hot potatoes to lightly coat.
Heat the dripping or goose fat in a large roasting tin in the oven for 5 minutes until very hot, then carefully tumble in the potatoes. Toss well to coat in the fat, then roast for 1-1¼ hours, turning occasionally, until golden and crisp. Season the tatties with sea salt, and serve.

Serve these potatoes as part of our Scottish roast menu