TO EAT
1kg Maris Piper, Desiree red potatoes or homegrown potatoes A handful of fresh thyme A handful of fresh rosemary 50 ml sunflower oil 2 tsp plain flour Rock salt (not finely ground)
&
BE
MERRY
ULTIMATE ROAST POTATOES Forego the oven-ready roasts, and goose-fat, for these super-easy, yet incredible roast potatoes from scratch. Preheat the oven to 210c and put a large roasting tin in the oven. Peel the potatoes and chop into even-sized pieces approximately 5cm. Put the peeled potatoes in a saucepan and pour over cold water until they are just covered. Add plenty of rock salt and then wait for the water to boil. Once boiling, lower the heat, and simmer uncovered for 5 minutes. Meanwhile, add the sunflower oil to the hot roasting tin and put back in the oven. Drain the potatoes in a colander and then pour back into the pan before, using the colander as a lid, giving them a vigorous shake to bash and fluff up the outsides. Sprinkle with the plain flour and give another shake until they are evenly coated. Carefully pour the potatoes into the hot fat, tear up the thyme and rosemary and sprinkle over the potatoes before turning them so they are all covered. Finally,
XMAS TIP: You can use other herb combinations depending on what meal you are having, for example, sage with beef, or oregano and basil with chicken
sprinkle some more rock salt over the potatoes before putting them in the oven. Roast for 15 mins before removing from the oven and turning them, then after another 15 minutes do this again. Now leave them for approximately 10-20 minutes, or until they are golden and crispy. Serve straight away once they are ready.
Images for illustrative purposes only
LIFESTYLE MAGAZINE
9
