The Roast Potato!!
You know when people ask the question 'If you lived on a desert island and you could only take 3 food items with you what would you take?' well first on my list is POTATO!
I just love their versatility and often a topic of conversation is placing the different potato dishes in ranking order with my friends! The potato is that popular even Matt Lucas sang about it in jacket form during lockdown this 2020! Watch his VIDEO here just for fun ... you're welcome!!
So moving on to the Roast Potato which is why you are here, the staple element of a Sunday roast and Christmas dinner.
Designed for the Essential Christmas Creative Kit
Catherine's Ultimate Roast Potato
Peel 1kg of Maris Pipers and cut into pieces approx 5cm each
Drop into a pan adding enough water to cover and then bring to the boil.
Once the water starts to boil turn down the heat a touch and cook for 2 minutes.
Drain into a colander then pop them back in to the pan and give the pan a shake around to fluff up and colour the potatoes.
Take 125g of duck or goose fat and add to a baking tray or dish. Pop into the oven at 200 degrees celsius until smoking hot and then spoon your spuds into the hot fat.
Roast for approx 40 minutes turning after 15 minutes and again at 30.
Sprinkle with Organic Sea Salt across the top and serve!
BOOM BOOM BOSH!
- For something extra special why not add in 1 teaspoon of Turmeric at 'fluffing' stage 4!
- Add a spring of fresh Rosemary when serving for decoration.