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Keogh's Maris Piper - Roasties
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Recipe:
Ingredients
• 2kg of Keogh’s Maris Piper potatoes
• 100ml of duck fat
• Sea salt
Method
• Preheat the oven to 200C fan/gas 6.
• Peel and halve (or quarter) the potatoes, making sure they are all about the same size.
• Put in a pot and cover with cold water. Add a generous teaspoon of salt and bring to the boil.
• Reduce the heat and simmer the potatoes uncovered for 5 minutes.
• Drain well and, with the lid on the pot, shake vigorously to rough up the potato edges. This is what will make the potatoes extra crispy.
• Heat the duck fat in a large roasting tray in the oven for 5 minutes until piping hot.
• Tumble the potatoes into the hot fat and carefully turn each potato in the fat to coat well.
• Sprinkle with sea salt and roast for 40-50 minutes, turning once or twice to ensure they’re crispy and golden on all sides. Serve with an extra sprinkle of sea salt and serve straight away.
Ingredients
• 2kg of Keogh’s Maris Piper potatoes
• 100ml of duck fat
• Sea salt
Method
• Preheat the oven to 200C fan/gas 6.
• Peel and halve (or quarter) the potatoes, making sure they are all about the same size.
• Put in a pot and cover with cold water. Add a generous teaspoon of salt and bring to the boil.
• Reduce the heat and simmer the potatoes uncovered for 5 minutes.
• Drain well and, with the lid on the pot, shake vigorously to rough up the potato edges. This is what will make the potatoes extra crispy.
• Heat the duck fat in a large roasting tray in the oven for 5 minutes until piping hot.
• Tumble the potatoes into the hot fat and carefully turn each potato in the fat to coat well.
• Sprinkle with sea salt and roast for 40-50 minutes, turning once or twice to ensure they’re crispy and golden on all sides. Serve with an extra sprinkle of sea salt and serve straight away.