Recipe of the Week! Rosemary Roasted Potatoes

December 17, 2014 by Joanna Harrison

Here's another little festive tip for you ........Rosemary roasted potatoes great with your Christmas lunch or dinner.

Crispy on the outside and fluffy in the centre!

This time of year I prefer to make mine with duck fat but for you veggies and health conscious people use olive or rapeseed oil, they will be just as delicious!

Serves 6


Ingredients

- 1.5kg potatoes (Maris piper)
- 8 gloves garlic (crushed with skin left on)
- 4 Rosemary sprigs ( needles stripped)
- 150g duck/goose fat or 150ml olive or rapeseed oil
- Sea salt / freshly ground black pepper


Method
1. Start by peeling the potatoes and cutting into your chosen size ( I say this as some people like small and some people like bigger roasties the outcome should be the same).

2. Place the potatoes into a saucepan and rinse under cold water until the water in the saucepan stays clear. Top up the water so it covers the potatoes by around 1cm then place onto the stove and bring to the boil then simmer for 3/4 minutes, after this time turn of the heat and leave them to stand for around another 4 minutes. Then strain gentle into a colander and leave them to steam dry for around 5 minutes.

3. While they are drying turn on your oven to 200cc gas mark 5.

4. Place a roasting tin large enough for your potatoes onto the stove on a medium heat, carefully add the duck fat (or oiled if using) rosemary and crushed garlic and cook for 1 minute (the smell will be amazing).

5. Now time to add the potatoes but before doing so give them a little shake in the colander, this this break up the outside slightly so when cooked they will be extra crispy, poor them into the hot oil, be very careful not to splash it onto yourself, season with a good couple of pinches of sea salt and a twist of black pepper stir them around gentle coating them all in the oil then place into your oven. They will take 45/60 minutes, make sure you give them a good stirring every 20 minutes, this helps with flavour and crispyness.

6. Remove from the oven when they are a good golden colour and of course crispy.

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