Roast Potatoes

1kg Maris piper potatoes

Enough Beef/chicken/veg stock to cover the potatoes

150g duck fat/beef dripping/your chosen fat

10-15 garlic cloves

2 bay leaves

2 sprigs rosemary

Few sprigs of thyme

Salt

1. Peel and cut the potato evenly, cover in the stock and bring up to a boil for approx 10 mins or when they are just fork tender.

2. Drain them but keep the stock to make a sauce or gravy, rough them up and let them dry for the best results dry them out uncovered in a fridge or freezer

3. Meanwhile infuse the duck fat with the garlic, bay, thyme and rosemary on a very low heat for approx 30-40 mins this will leave you with a bonus side of confit garlic. Strain it so it’s ready to use

4. Put the potatoes in a mixing bowl and pour over approx 1/3 of the infused fat and a pinch of salt. Coat the potatoes well and set to one side

5. Heat the remaining fat in roasting tray before adding the coated potatoes roast at 220c for 45-50 mins turning every ten minutes, for the final 5 minutes drain off the fat.

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