This Secret Ingredient Changes Christmas Roast Potatoes FOREVER!

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine is lower in saturated fat, and vegetable oil is more economical.

Preheat the oven to 180°C (356°F).

Remove the skin from chicken thighs and place the skin flat in a roasting tray lined with baking paper.

Cover the chicken skin with another piece of baking paper and place another tray on top.

Roast in the oven for about 15-20 minutes until the skins are crispy and golden.

Peel the King Edward potatoes and cut smaller ones in half and larger ones into thirds, placing them in a large pot.

Fill the pot with cold water and add a tablespoon of salt.

Bring the pot to a boil on maximum heat, ensuring the potatoes are added to cold water.

Simmer the potatoes for about 10-15 minutes until the edges are soft and craggy.

Drain the potatoes in a colander and let them steam dry for about 5 minutes to remove excess moisture.

Preheat the oven to 220°C (428°F).

Add a good amount of beef dripping to a roasting tray and place it in the oven to melt and preheat.

Once the potatoes have steamed dry, gently ruffle them to create more surface area for crisping.

Carefully add the potatoes to the hot beef dripping, ensuring they are coated evenly.

Season the potatoes with the prepared chicken skin mixture, which includes sage, salt, black pepper, and MSG.

Roast the potatoes in the oven, turning occasionally, until they are golden and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens