Roast Potatoes Recipe: Secret Technique Revealed!

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.

Choose starchy, fluffy red skin potatoes.

Peel the potatoes and cut them into equal-sized pieces, cutting them in half for larger chunks.

Place the potatoes into a saucepan and add 1 teaspoon of bicarbonate of soda and 1 teaspoon of salt.

Cover the potatoes with cold water and place the pan over high heat to bring to a boil.

Once boiling, reduce the heat to the lowest setting to maintain a gentle simmer and cook for 20 to 25 minutes until completely cooked through.

Drain the potatoes through a colander and place them on a cooling rack to let the steam evaporate, creating a fluffy exterior.

Preheat the oven to 180°C fan (356°F).

Place 100 g of duck fat in a baking tray and put it in the oven to heat for at least 10 minutes until hot.

Gently place the potatoes into the hot fat, rolling them around slightly to coat, ensuring they have space between each one.

Cook the potatoes in the oven for a total of 45 minutes, turning them in the oil every 15 minutes.

While the potatoes are cooking, prepare a rosemary and thyme sea salt by grinding together 10 g of flaky sea salt, leaves from 7 g of rosemary, and leaves from 5 g of thyme in a mortar and pestle until well combined.

Once the potatoes are done, place them in a mixing bowl and season with the rosemary and thyme salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens