Mum’s Roast Potatoes
This recipe is “Mum’s Roast Potatoes” and was done with Saphire Potatoes grown at Castle Farm. Timings for other varieties may vary, so buy our Saphire Potatoes and try it for yourself!
Recipe
Serves 4 – 6
INGREDIENTS:
4 Medium Size Potatoes (approx 200-250g each)
180g Goose Fat
Sea salt and freshly ground black pepper
OPTIONAL:
2 Tbsp Semolina
2 Garlic Cloves
Four Rosemary Sprigs
Without further ado:
Step 1. Preheat the oven to 200°C/Fan 180°C/Gas 6.
Step 2. Add the goose fat to a tray with enough room for your Potatoes and place into the oven.
TOP TIP: Getting the fat really hot before you put the Potatoes in helps to make them crispy!
Step 3. Wash and peel the Potatoes.
Step 4. Chop into large, equal size chunks. Quarters usually work well, and place in a large saucepan of cold, salted water.
Step 5. Bring the water to the boil and then simmer for about 6 minutes – you will see the Potatoes begin to change colour and if you poke one with a knife, the surface will fray easily.
How the Potatoes should look on the tray, before you add Semolina.
Step 6. Drain the Potatoes in a colander and give them a gentle shake to fluff up the edges.
Step 7. Spread onto a dry baking tray (or similar) to steam dry for 5 minutes.
OPTIONAL: Sprinkle over the Semolina, coating well – the Semolina helps to make the Potatoes really crispy on the outside.
And after Semolina, ready to be added to the hot tray.
Step 8. Carefully add the Potatoes to the hot tray in a single layer so they cook evenly.
Step 9. Check every 20 minutes, turning the Potatoes each time to ensure even cooking, until the Potatoes are crisp and golden brown. Saphire Potatoes take around 1 – 1.5 hours.
After 20 minutes in the oven.
OPTIONAL: After the first 20 minutes are up, add the Garlic and Rosemary to give the Potatoes a flavour boost.
After 40 minutes
And ready to serve!
Step 10. Line a serving dish with kitchen roll and serve the Potatoes, season well with sea salt and freshly ground black pepper.
Enjoy!