Roast Potatoes

• servings: 6 - 8
• active time: 30 minutes
• total time: 1 hour 30 minutes

Ingredients

2kg King Edward Potatoes

2L Water

4g Bicarbonate of Soda

25g Salt

68g Olive Oil or Duck/Beef Fat

2 sprigs of Rosemary

3 medium cloves of Garlic

Freshly Ground Black Pepper

Directions

Peel and cut the potatoes into large chunks (around cm).

Pre-heat the oven to 200c. Heat the water in a large pot until boiling. Add the salt, baking soda, and potatoes to the water and stir. Return to a boil then reduce and cook for 8 - 10 minutes at a simmer.

Drain the potatoes and let air cool. Add the oil (or fat), rosemary, garlic, and some ground black pepper to the saucepan and heat over a medium heat. Cook whilst constantly stirring until the garlic begins to turn golden (around 3 minutes). Immediately strain through a sieve and store the herb mixture separately.

Add the potatoes back to the pan and mix in the oil. Stir and shake the pan roughly, until a thick layer of paste has built up around the potatoes. Transfer them into a large baking sheet (or two) and separate evenly with plenty of space around them, put them in the oven.

Roast for 20 minutes, then turn the potatoes over. Return the potatoes to the oven and cook for a further 40 - 60 minutes, turning another once or twice depending on cooking.

Once cooked, transfer the potatoes to a bowl and mix in the garlic and rosemary mixture, along with fresh salt and black pepper. Serve immediately.

Notes

For cooking in advance, recipe can be paused after boiling the potatoes and making the oil.

Nutrition

• Calories: 275
• Total Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 346mg
• Total Carbohydrate: 46g
• Dietary Fiber: 5g
• Total Sugars: 3g
• Protein: 5g