Roast Potatoes
- serving for 3-4
- 2 hours
- oven, pan
For Potatoes
Ingredient
Maris piper potatoes 1 kg
Beef/chicken/veg stock
Others
salt 1 pinch
infused fat 1/3
For Oil
Ingredient
duck fat/beef dripping 150 g
garlic 10-15 cloves
Spice & Herbs
bay leaves 2 pc
rosemary 2 sprigs
thyme 2 sprigs
Directions
Peel and cut the potato evenly
Cover in the stock and bring up to a boil for approx 10 mins until just fork tender
Drain them and keep the stock to make a sauce/gravy
Dry potatoes uncovered in a fridge/freezer
Infuse the duck fat with the garlic, bay, thyme and rosemary on a very low heat for approx 30-40 mins
Strain oil to use
Mix potatoes with one-third of infused fat and a pinch of salt
Heat the remaining fat in roasting tray then add potatoes roast at 220c for 45-50 mins turning every 10 mins
Drain off the fat to roast for the final 5 mins
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman