The best potato roasties… in the world

Feb
2010
25

posted by on Recipes

2 comments

I don’t know anybody who doesn’t love a good roastie. A potato roastie that is! But what is gut-wrenchingly sad to me is that not many folk know how to do them properly. Sacrilege!


 

this is how it goes… (serves 4, only JUST cause they’re so darn more-ish)


50g duck fat or beef dripping (or peanut oil if you are a precious vegetarian)

700g large floury potatoes, peeled and quartered

about a handful of fresh rosemary sprigs, washed nicely

And then…

Get your oven cranked up to 220°C.

Spoon the fat, dripping or oil in a large roasting tin and bang this in the oven to get really hot.

Pop the potatoes in a pot of cold salted water so long, bring them up to the boil then cook at a slightly reduced heat for about 6 minutes. They shouldn’t be completely soft. Drain them really well, then shake them gently in the pot to slightly rough them up – no this is not potato assault, this helps them become nice and crisp in the oven. Oooo, I’m getting excited!

Carefully tip the potatoes into the roasting tin, turn them cautiously in the hot fat and sprinkle with a little sea salt. Roast in the oven for 1 hour, turning each potato over halfway through cooking, or until crisp and golden all over. Try & be meticulous here, the results are magnificent!

About 15 minutes before the cooking time is up, throw the rosemary sprigs over your roasties.

These guys need to be served immediately, sprinkled with a little extra sea salt if you need to. What you serve them with is completely up to you, but it’d be a crying shame if they never knew the bliss of a gravy kiss!

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2 comments

  1. Justin Stanford

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