Boil ’em, mash ’em, stick ’em in a stew! PO-TA-TOES. What would a roast dinner be without roast potatoes – crisp and salty on the outside, fluffy and steaming on the inside. OOOOOOH YEAHHH! Everyone is an ‘expert’ when it comes to the perfect spud. So I want to know, how do you cook yours?
Disclaimer: this is how I like to cook my roasties, but as was discovered upon filming, I may very well be wrong! 😉
SERVES 4 | 10 MINUTES PREP | 1 HOUR COOKING
Preheat your oven to 190°C.
Peel and chunk 1 bag of Maris Piper potatoes into not-too-big-not-too-small sizes and par-boil for 10 minutes in salted boiling water. Drain and toss in a colander to bash up the edges.
Take a roasting tray and add your oil…
Use olive oil to be healthier, butter for a sweeter crunch or – THE BEST OPTION – goose fat for the best crunch of all.
Add 4 heaped tablespoons of goose fat into your roasting tin, followed by the potatoes. Be sure you have only 1 layer (the potatoes aren’t overlapping) so you are maximising their exposure to the heat.
Season generously with flaked sea salt and ground black pepper.
Whack them into the oven for 30 minutes until lightly golden, at which point you’ll bring them out and throw in your herbs (adding them half way will get the best flavour without them burning). I’ve chosen rosemary, a splash of vinegar, garlic cloves and clementine zest. Then it’s back in the oven for a final 20-30 minutes.
It may not be the way you normally do it but I hope you can see they’ve turned out pretty darn deliciously!
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