I’m a big fan of crispy Roast potatoes that are soft and creamy on the inside. I love these with all roast dinners, but this dish is the perfect companion for Rosemary and Garlic Lamb.

Potato size is important; the smaller your pieces, the quicker it will cook. Larger chunks will be softer in the middle. I tend to range the sizes to cater for all tastes, but that is just me.

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Ingredients

Maris Piper Potatoes
Teaspoon of Salt
Teaspoon of Baking Soda
2 cloves of Garlic
Rosemary
Olive Oil / Goose fat / Beef fat

Method

  1. Preheat oven to 200°C and peel your potatoes, and cut to preferred size. I use a hand peeler that fits into the palm for ease. Put into a pan of water and put in the salt and baking soda and stir. Bring to the boil and simmer and cook until the knife can easily slide in. This should be between 5-10 mins. The ideal composition is that just the outer layer of the potato is soft.
  2. Meanwhile, crush the garlic into a frying pan and add the rosemary and oil. Heat while you stir and shake constantly until the garlic becomes golden brown.
  3. Drain the potatoes and allow excess water to evaporate, before shaking in the trainer to bash them up a bit. They should be fluffy. Transfer to a bowl and strain the oil with a fine-mesh strainer over the potatoes to coat them, and sprinkle with salt. Save the rosemary and garlic for later use.
  4. Transfer to a baking tray and ensure and spread out on the tray, then put in the oven. Every 20 mins or so give them a good shake and make sure none are stuck to the bottom. Turn them over if you want a good all-round crisp. These should need 40-60 mins depending on how much else is in the oven.
  5. Transfer potatoes to a bowl and add the remaining garlic/rosemary mixture, and toss to coat. Serve immediately.

Why add baking powder when parboiling roast potatoes?
Parboiling potatoes in alkaline water breaks down the surface. This creates a starchy slurry that fluffs up and becomes the crunchy outer layer.

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