I don’t want your chocolates and cakes. Gimme potatoes and we’ll be best friends. I roasted, cooked and baked potatoes, anyway possible but this, this takes the title of the best roast potatoes I’ve ever tried. Juicy and fluffy on the inside and crispy on the outside. Whoa Nelly.
Ingredients for 4:
- 1 kilo of quality potatoes (not young or super old, with thinner skin and waxy texture)
- 2 table spoons of lard or unsalted butter (30g)
- half a bulb of garlic
- olive oil
- salt, pepper
- Peal and parboil the potatoes for 15 minutes. Drain them and let them steam for 2 minutes then shake the colander to chuff them up a bit.
- Put in a roasting tray, add the lard/butter/mixture and 1 tablespoon of olive oil, a pinch of salt and pepper and toss them gently so they’re all equally covered. Break apart the cloves and gently squash them and add to the tray.
- Put in the oven for 50 minutes at 180 Celsius degrees until golden and crunchy.
- Take out from the oven and with a masher gently half-squash them. Put back in the oven for 15-20 more minutes.
Recipe adaptation: J.Oliver Christmas cookbook, page 108