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Roast Potatoes
Modern European
Side
1 hour
Vegetables/vegetarian
Easy
Serves
6 to 8 people

This recipe is more of a method than anything else. We always have a roast dinner as a family on a Sunday so if you’re cooking roast beef or chicken then add some of the meat juices to add flavour. I’m sure you’ll find it will make a fantastic roast potato.

Recipe courtesy of
Ingredients
  • 2 kg bag of Albert Bartlet Rooster potato peeled cut into four or six depending on the size of the potato - I always use these potatoes and always get great results
  • 1 head of garlic cut horizontally
  • Sprig of fresh thyme and rosemary (pinch of each dried is fine)
  • Rock salt
  • 200 ml vegetable oil
  • 100 ml olive oil /or goose or beef fat
Method
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Method
  1. Set oven 200 / gas mark 6
  2. In a large saucepan add the potatoes, garlic and herbs and a good handful of rock salt. Cover with water and bring to the boil, then simmer until the potatoes are very soft and break up when stabbed with a knife. Drain in a colander and give the colander a good shake to fluff up the edges of the potatoes. Don’t worry if they look overcooked. Keep the garlic and remove the herb stalks.  
  3. Add oil to an oven tray and place in the oven for 10 to 15 minutes until the oil is very hot. Then carefully take the tray out of the oven, add the potatoes and gently mix to cover them well with oil. Don’t worry if the potatoes break up a bit, that just makes lovely crispy bits. They shouldn't need seasoning as they should have been seasoned enough when boiled.
  4. Put the tray back in the oven and cook for 20 mins, then turn the potatoes with a slotted spoon and cook for another 20 min. Turn again, and cook until they are gold, brown and crispy. Drain the oil and season with salt if needed
  5. Enjoy

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