Roast potatoes with herb salt
- December 2011
- 1.5kg floury potatoes (such as King Edward), peeled and cut into large chunks
- 5 tbsp goose fat
- 2 tbsp sea salt
- 1 tbsp chopped fresh herbs such as rosemary and thyme
- Preheat the oven to 200°C/fan180°C/gas 6. Put the potatoes in a pan of cold salted water, then bring to the boil and simmer for 5 minutes. Drain well, then return to the pan over a low heat to dry. Shake the pan to fluff up the edges of the potatoes. Remove from the heat.
- Melt the goose fat in a large roasting tin in the oven for a couple of minutes until smoking hot, then tumble in the potatoes and toss gently to coat. Roast for 50 minutes to an hour until golden and crisp.
- Meanwhile, crush the salt with the herbs in a pestle and mortar to form a herb salt. Once the potatoes are cooked, sprinkle with the herb salt and serve. The leftover salt can be saved for another time.
After step 1, lay the potatoes in a single layer in a roasting tray to cool. Cover with cling film and keep overnight in a cool place. Start at step 2 the following day.
FREEZE: Freeze the potatoes on baking trays for 2 hours after step 1, then transfer to freezer bags and store in the freezer for up to 1 month. Cook from frozen, starting at step 2, adding 10 minutes to the cooking time.
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