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Roast potatoes with garlic & rosemary
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Serves: 6 - 8
2kg Maris Piper potatoes
2 rosemary sprigs, plus extra leaves chopped for serving
6 cloves garlic, peeled
200g jar goose fat (or sunflower oil)
Sea salt flakes, for seasoning
1. Peel the potatoes and cut into 4-5cm chunks. Place in a colander and run under cold water for 5 minutes to rinse off the starch. Drain.
2. Place into a large saucepan. Cover with cold water and add the rosemary and garlic. Bring to the boil, then reduce to a simmer for 20-25 minutes. They should be very soft. Drain carefully, shake gently to rough up the edges, then discard the rosemary and garlic.
3. Preheat the oven to 200°C, gas mark 6. Heat the fat or oil in a large roasting tray for 15 minutes. Add the potatoes, turn in the fat, season with sea salt and roast for 1 hour 15 minutes, turning twice during cooking, until crisp and golden, giving them an extra 15 minutes if needed.
4. Remove with a slotted spoon to a plate lined with kitchen paper. Sprinkle with sea salt and chopped fresh rosemary before serving.
Cook's tip
These go really well with:
Roast carrots & parsnips with honey & mustard
Sprouts with lemon & smoked almonds
Typical values per serving:
Energy |
1,828kj 438kcals |
---|---|
Fat | 25g |
Saturated Fat | 7g |
Carbohydrate | 45g |
Sugars | 2.3g |
Protein | 5g |
Salt | 0.3g |
Fibre | 5.2g |
For 8 with goose fat
This recipe was first published in November 2018.
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