Roast potatoes with oatmeal crust

Method

1. 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.
2. 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.
3. 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