Roast potatoes
- Details
- By Josh Eggleton ( The Pony and Trap)
- Wash, peel and remove any black spots from the potatoes. Cut the potatoes into even sizes, ensuring there are straight edges and right angles. This is easier to achieve with large potatoes.
- Place the potatoes in a large pan and cover with cold water. Season the water well. It should taste like the sea.
- Bring the potatoes to a slow boil.
- Boil until they are nearly cooked and then drain the water. Once drained, place the potatoes back in the pan, put the lid on and then shake firmly, so that they start to break up on the outside, not all the way through.
- Place a heavy based roasting tray over two hob rings, add the duck fat (or oil) and melt.
- Put the potatoes in the tray and turn over with a fish slice. You are looking to achieve a golden crisp colour on the potatoes. The colour does not need to be even all over.
- Once the potatoes have a good amount of colour and before they start to burn place them in a hot oven on 220ºC and roast until golden all over.
- When serving sprinkle with chopped sage and marjoram.
