Perfectly Golden Crispy Roasties

Roasties are what the English call roast potatoes. I had never heard of them till my early 20’s when I learned the following technique from my father in-law. He’s a fantastic cook.

When Jim served these up, I went completely bonkers with delight or as he simply calls it-crazy Arab.

The secrets to getting roasties perfectly crisp are:

A) Roughen up the edges by shaking them well.

B) Let them dry out a bit (which makes them great for make-ahead. you can par-boil these in the am and roast them just before serving.)

C) I really like to use duck/goose fat for flavor & vegetable oil to get them nice and crispy. Make sure the oil is hot before adding the potatoes. If you must, you can substitute with olive oil, it won’t be the end of the world. Also, spread out the potatoes in the baking tray so they are one layer.

D) And of course, the type of potato is important. I like to use either Maris Piper, King Edwards or Desiree.

I love the combination of tarragon with potatoes. So, these roasties have fresh tarragon added to them. You can also add whatever herb/spice you like. If using dry herbs, I recommend adding them at the very beginning and fresh herbs during the last twenty minutes.

Perfectly Crispy Roasties

Cooking time: 55 minutes

Prep time: 5 minutes

Serves: 4

The cast of characters

1 kg potatoes (King Edwards, Desiree or Maris Piper)
60ml duck/good fat
60ml vegetable oil
About 10g of fresh tarragon
rock salt-to taste

The Nitty Gritty

Peel the skins

Save the skins. They are lovely baked and make great little chips/crisps.

Cut the potatoes into halfs.

Then quarters.

Put the potatoes into a large enough pot, cover with water, sprinkle some salt and bring to a boil.

Let them boil for about 5 minutes.

Pour the duck/goose fat and the vegetable oil onto a baking tin

Spread it out evenly. Pre-heat oven to 375F/190C/5G. Place the baking tray in the oven and let the oil heat about 5 mn.

By now the potatoes are ready. Strain them well and return to the pot.

Sprinkle generously with salt. I like my potatoes well salted. I really find potatoes and salt love each other, as much as they love my waisteline!

Cover the pot and give it a good shake in an upward-downard motion.

You see how the edges are roughened…

Now, take the baking tray out of the oven and layer the potatoes as above. Pop into the oven for 20-25 minutes.

Remove from the oven, turn them over and sprinkle with the fresh tarragon leaves. Pop back into the oven and cook for another 20-25 minutes.

The perfect roasties. Enjoy!

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Posted in: christmas, holiday cooking, holiday sides, perfect roasties, potatoes, roast potatoes, Roasties, spuds, thanksgiving

20 Responses to “Perfectly Golden Crispy Roasties”

Mowie @ Mowielicious

10. Nov, 2009

Ooooo, yum! I love roasties – great with chicken gravy, mmmmmMMMMmmm. Love your red polka-dotted dish hon, I’ve got some bowls like that, instantly uplifting xxx
Danny Owen

10. Nov, 2009

Wonderful recipe! My Mother-In-Law is British and I have been eating this at her home for nearly 20 years now…so simple, but so good!

She makes them with shortening and lipton onion soup…but I am going to have to try your to see if I like it better.

I have my own cooking page on Facebook too: http://www.facebook.com/pages/Cooking-with-Danny-And-Lisa-a-Photo-Journal/144012669414
Sunita

10. Nov, 2009

Surprise! Surprise! We just had some for dinner Aren’t they delicious
Chris Bourne

10. Nov, 2009

I was ill in bed all day with a cold… This was what the doctor ordered!…Thank you.
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10. Nov, 2009

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Piage

11. Nov, 2009

I love roasties! I usually throw in some parsnips, too, if I have them. The thin ends get deliciously crunchy.
Mustapha

11. Nov, 2009

Looks really good!
When I first saw the title of this post, i thought you were going to talk about Rösti (also golden and crispy potatoes), which i had found quite cumbersome to make..

In our household we refer to what you’re talking abt today as Rosto, but I guess that’s just a lebanese way to say Roasties
Meeta

11. Nov, 2009

ohhh! I feel that duck fat setting itself quite comfortably on my love handles!! who cares – you only live once gimme some of this!
Bethany

11. Nov, 2009

You crack me up Meeta. Yea we do only live once but i still ate more than my fare share of these yesterday! I really just love em.
Bethany

11. Nov, 2009

Parsnips are a fantastic addition as are turnips. I’ve made a melange of them before. So delish!
nina

11. Nov, 2009

Oh yes, you have indeed worked out all the secrets!!!! Duck fat is very expensive around here, but a little indulgence now and then is permitted isn’t it????
Bethany

11. Nov, 2009

Yes Nina, It’s nice around the holiday season. You could also use the fat from a roasted chicken etc.
Miranda

11. Nov, 2009

I love potatoes. ESPECIALLY crunch yummy browned ones.
This looks so great. Thanks for the tidbit about duck fat.
jossie

12. Nov, 2009

yuuuuuuummmmmmmmmyyyyyyyy
Abdul Latif

12. Nov, 2009

Finished making these a little earlier! They smell divine! Wonderful recipe! I used chicken fat, it was all I had to hand. My siblings aren’t complaning though Thank you Beth!
Abdul Latif

12. Nov, 2009

Oh btw, this recipe was a god-send for a novice in the kitchen like myself. The instructions were easy to follow and the pictures are very helpful! Thanks again.
zurin

13. Nov, 2009

Those roasties look so light and crisp…amazing.. I can just imagine how good they taste! Im loving ur blog.. beautiful crisp pictures )
dhanggit

13. Nov, 2009

OMG these roasties are mouthwatering!! can’t wait to try this recipe!!
Bethany

13. Nov, 2009

Thank you Zurin I really appreciate your feedback!
BMW

24. Nov, 2009

Wowwwwwwwwww……Yummyyyyy.Loved the way you explained.Keep up the good work

"I'm tickled pink to have you here & I'd love to hear from you! So, drop me a note, exchange your secrets or just have a nibble x"

Mad About Chickpeas-Hummus B’ Lahme

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Posted in: chickpeas, hummus, hummus awarma, hummus b lahme, hummus b tahini, minced lamb, olive oil, tahini

39 Responses to “Mad About Chickpeas-Hummus B’ Lahme”

Chris Bourne

12. Jan, 2010

Well all i can say is the wind in this part of the world has increased tenfold!….but its worth it. Lovin’ this
Sarah, Maison Cupcake

12. Jan, 2010

I love proper hummus and I love minced lamb too so the combination of them together is a real winner in my book.
Kerrin @ MyKugelhopf

12. Jan, 2010

I am so with you B ! I absolutely love chick peas, and always find myself adding them to any dish when possible, my latest was in a frittata with caramelized onions, mmm ! And hummus with lots of tahini is my fave. Love this post, makes me love chick peas even more. Can’t wait to try your recipe.

Do you make your own Arabic bread to serve with? Would love to see that recipe too… Beautiful pics by the way, as always !
Mustapha

12. Jan, 2010

Mmm.. This is one of my favorite breakfast meals! (yes breakfast), Of course, one shouldn’t forget the pickles, mint & Tomatoes on the side!
Bethany

12. Jan, 2010

Agreed. I’ve had it for breakfast…it is the ultimate!
Mowie @ Mowielicious

12. Jan, 2010

This is my ultimate favourite Lebanese dish. I could eat it all day and all night.

Having said that, I’ve never had it for breakfast!
Jamie

12. Jan, 2010

Oooh both chick peas and lamb? My absolute favorites and this dish looks so extraordinarily delish! Love it! Breakfast? Really? Interesting, but I see that I could eat this anytime, anywhere!

Congrats on the new blog! Wow! Truly dynamic you are!
shayma

12. Jan, 2010

huge huge fan of humus b’lahme. it’s not easy to photograph white foods, your photos came out lovely. i also like humus the way an egyptian friend has taught me- chickpeas, olive oil and a dash of cumin powder. sometimes the tahineh is too strong for me (only sometimes!) best wishes, shayma
Bethany

12. Jan, 2010

Hi Shayma and thanks for your lovely comment If the chicpeas are left chunky then I believe you are talking about this one http://www.dirtykitchensecrets.com/mad-about-chickpeas-hummus-balila/ I do love that version as well…
Jeanne @ Cooksister

12. Jan, 2010

Ooooh – I think I’m in love! Chickpeas are fantastically versatile ( I also serve thm instead of mashed potato – mashed with some slow-cooked sliced onions in lots of olive oil with amoky paprika). I like the etymology lesson too – I’m a sucker for words
Cherine

12. Jan, 2010

I’m mad about chickpeas too. Love the photos, they’re so appetizing!! Congrats on the new blog. I’ll take a peek at it.
Trissa

12. Jan, 2010

Congratulations on your new blog! I’ll head over to check it soon. In the meantime thanks for sharing the information on hummus! Who would have thought a chickpea could be so interesting. You managed to pull it off!
Asha@FSK

12. Jan, 2010

Sighhh.. if this isn’t comfort food, I don’t know what is!! Add to that, home cured lamb… you lucky lucky thing ) Does your dad sell them by any chance??
Kitchen Butterfly

12. Jan, 2010

You know what I’ll be making next as I have a huge bottle of Tahini, a rather large tin of chickpeas and some pomegranate molasses……Thanks for the inspiration!

Congrats on the Nomad Telegraph……………it looks gorgeous. Wow!!!!!!!!
Miranda

12. Jan, 2010

mmh…this looks incredible. i would love some of that about now!
Happy Cook

12. Jan, 2010

My daughter love chickpea too. When she was little she used to cakk them indian balls It is a really unique way of serving them with the meat.
Global Patriot

12. Jan, 2010

Beautiful dish, though I was expecting the savory lamb to stand on its own. What a surprise to see the pomegranate molasses on the list of ingredients, fabulous twist!
The Cooking Ninja

12. Jan, 2010

mmm…I love chick peas too. That dish is delicious.

Congrats on your new blog.
Maunika

12. Jan, 2010

Beth love hummus loads. I cud eat it with anything. Never tried it like this with minced lamb but have had it with diced lamb in restaurants. I definitely going to make this one. Your recipe looks really good.
Sarka

12. Jan, 2010

I don’t know if I love chickpea but I definitely like it! I bought a glass of tahini couple of months ago to make hummus (aka hummus b’ tahini) at home but never did it. Now you inspired me to try it.
Congrats of your new blog – wonderful!
Cynthia

12. Jan, 2010

I’m with you – a serious lover of chickpeas.

Hey, did you hear that feature on the BBC about the “row” over whose hummus is the best – Lebanese or Israeli?
Ben

13. Jan, 2010

Very nice post! I must admit that I don’t know much about hummus, other than eating them once or twice at parties, but I really want to make something with them now.
Bethany

13. Jan, 2010

Hey Cynthia! Yes I did and I’ve actually been thinking about writing up a post on my thoughts on the whole thing…I think I will now.
Katherine

13. Jan, 2010

I like chickpeas too. What a great combination, chickpeas, pinenuts and lamb mince. Now I’m hungry.
shayma

13. Jan, 2010

hi beth, the recipe from your link is very nice- but different than the one i am referring to. the hummus w/o tahineh she taught me involves whizzing the chickpeas and adding lemon, salt and cumin powder, that’s all. in fact claudia roden has the simple decription/recipe for it in her book, The New Book of Middle Eastern Food. x shayma
The Grubworm

13. Jan, 2010

Oh my word, i am in Hummus heaven! Hummus is one of those things i can eat over and over again, and there is nothing like the home made stuff. I’m excited by the recipe for Hummus B’Lahme – the combination of lamb and pinenuts works so well. Those photos are great too.
meeta

13. Jan, 2010

i love chickpeas too in almost any form and especially served with tahini! this with the meat looks great too and i can’t wait to get to dubai to start eating this stuff!
Su-yin

13. Jan, 2010

This looks fabulous – I love pine nuts as well and I think it’s brilliant that you’ve added this to the hummus. And you have meat in it as well, could it get any better?
deeba

13. Jan, 2010

I adore the ‘cast of characters’…you have me craving for some right now Beth! I love your foodie adventures! YUM!!
Bethany

13. Jan, 2010

Shayma- sent ya an email x
Grubworm- AMEN!
Su-yin: it’s diiiiiivine!
Deeba: I wanna hold youuuur haaaaand! XX
Bethany

14. Jan, 2010

I’m bringing you some this weekend
Barbara Bakes

14. Jan, 2010

The pine nuts sound like a great addition. I really need to get more brave about using chickpeas. This looks delicious!
tasteofbeirut

15. Jan, 2010

I too love hummos and sizzling pieces of fatty lamb! Yum! Your photos are splendid!
Chris Bourne

15. Jan, 2010

Need your food need your food!
Manggy

18. Jan, 2010

I went to an all-hummus restaurant in NY a few months ago and I absolutely loved it! This looks fantastic!
Ladybird

19. Jan, 2010

Hummus rocks! And it is sooo good for you, always a bonus
Kate/Kajal

19. Jan, 2010

I can see myself wiping this dish clean. I am a huge fan of Lebanese/Arabic food, and this is absolutely delcious ! The the kinda stuff that i love ! Awesome post, gr8 pictures I’m loving it !!!
diva

19. Jan, 2010

oh beth! ME TOO!! mad about chickpeas. i used to eat em outta the can just like that. lol.
beautiful houmous. i like having houmous wraps or sandwiches. so yummy!
barbara

08. Feb, 2010

I’m on a chick pea love fest at the moment. Too. I’ve been making a similar dish with pork mince served with rice. The lamb version sounds delicious.

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