Recipes
Herb-salted roasties
The best roast potatoes with a decadent twist to make them the crunchiest, roasties ever.
The best roast potatoes with a decadent twist to make them the crunchiest, roasties ever.
Cook: 1 Hour 30 Mins
Serves: 8
Price: £0.36 per serving
Nutritional Information
Each 159g serving contains
Energy
1555kj
234kcal
1555kj
234kcal
12%
Fat
6.2g
6.2g
Med
9%
9%
Saturates
1.4g
1.4g
Low
7%
7%
Sugars
1.7g
1.7g
Low
2%
2%
Salt
1.24g
1.24g
Med
21%
21%
of your reference intake.
Typical energy values per 100g:
978kj/234kcal
Typical energy values per 100g:
978kj/234kcal
Ingredients
2kg Maris Piper Potatoes
1 bulb Garlic
2 tbsp Goose Fat
2 tbsp Olive Oil
50g Parmesan
1 tsp Black Pepper
3 sprigs Rosemary
Method
1
Preheat the oven to 200°C. Peel your potatoes, leaving them whole but halving any really big ones. Add the potatoes and the whole bulb of garlic to a large pan of salted water and bring up to the boil and cook for 10 minutes.
2
Drain the potatoes into a colander and leave them to steam and dry out for at least 10 minutes. Shake the potatoes in the colander to ‘chuff’ up the edges, this will give you maximum surface area and make them ultra crispy!
3
Add the goose fat and olive to a large baking tray and place in the oven for a few minutes to heat up.
4
Finely grate the parmesan into a bowl and mix with the black pepper. Season the potatoes with a pinch of salt and add to the tray of hot fat, turning them over carefully with a spoon so they are well coated.
5
Cook the potatoes in the hot oven for 45-50 minutes, until golden and crisp. Remove the tray and sprinkle over most of the parmesan and black pepper, again carefully turning them with a spoon to ensure they are well coated.
6
Smash the potatoes gently with a potato masher so they burst out of their crispy skins, then sprinkle over the remaining parmesan in an even layer.
7
Add the boiled garlic bulb and pick over the sprigs of rosemary. Return to the oven for a further 15 mins until deep golden, with a crispy parmesan and black pepper crust.