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Rapeseed-roasted potatoes & shallots with rosemary
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2kg Red King Edward Potatoes, peeled and each cut into 2 or 3 chunks
225ml Farrington’s Mellow Yellow Rapeseed Oil
1 tbsp semolina
8 echalion shallots, peeled and halved
20g pack rosemary
4 cloves garlic, bashed, with skin left on
200ml chicken stock
1. Preheat the oven to 220°C, gas mark 7. Put the potatoes into a pan of cold, salted water. Bring to the boil over a high heat and cook for 4 minutes. Drain and allow to sit in the colander to steam dry for
a couple of minutes.
2. Pour the rapeseed oil into a very large roasting tin (or two smaller ones) and put into the oven to preheat. Tip the potatoes back into the saucepan, pop the lid on and shake. Add the semolina and shake to coat.
3. Very carefully spoon the potatoes into the hot oil and gently turn in the fat. Roast for 20 minutes. Turn the potatoes and add the shallots, rosemary and garlic, coating in the oil. Return to the oven for 25 minutes.
4. Pour in the chicken stock and return to the oven for a further 10 minutes, or until caramelised. Season and serve.
Typical values per serving:
This recipe was first published in November 2020.
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