Golden-Crusted Roast PotatoesDec 02 2015 · Recipe from Christmas
Alot of celebrity chefs in the UK say that the key to the tastiest roast potatoes is to use duck or goose fat, or beef dripping. I am not in favour of using fat; I like to flavour my roast potatoes with olive oil and herbs, and they taste just as great. Use the local Tess potatoes, or you can use sweet potatoes if you like.
Serves: 8 – 10
- 2½kg potatoes, peeled and cut into even-sized chunks
- 200ml olive oil
- Small bunch of rosemary or thyme
- Sea salt and black pepper to taste
- Preheat the oven to 190ºC. Put the potatoes in plenty of cold, salted water, bring to a boil and continue cooking for 8 minutes.
- Drain thoroughly in a colander. Swish the potatoes around in the colander until they begin to break into pieces, or scratch the surface of each potato with a fork (this takes time).
- Meanwhile, put the olive oil in a large, heavy roasting tin and heat in the oven until very hot.
- Carefully add the potatoes and rosemary or thyme. Use a spoon to drizzle hot oil over each potato to coat. Roast for 1 to 1½ hours, turning over once or twice while you baste the turkey.
- Season with salt and pepper before serving.
Note: You can also half-cook the dish (until step #3) and set aside. When the turkey is done, reheat and continue with the remaining steps and serve.