Photography by Sarka Babicka
Who doesn’t love roasties? I wrote a post about these a few years back, though felt I’d revisit them as my recipe writing skills have since improved tremendously. Thankfully! You can really season them to your heart’s desire and here I’ve chosen to go with sumac; if you like you can also throw in a few smashed, unpeeled garlic cloves. If you’re not shy eaters, then double up the recipe.
Prep time: 10 minutes
Cook time: 1 hour
1kg/2 lb 4 oz potatoes (King Edwards, Desiree or Maris Piper), peeled and quartered
Sea salt, to taste
4 tbsp duck/goose fat
4 tbsp sunflower oil
About 1-2 tbsp sumac, for sprinkling
Pre-heat oven to 375F/190C/5G. Place the potatoes in a large pot over medium heat and cover with water. Sprinkle on some sea salt, cover and bring to a rolling boil for about 5 minutes until they are slightly soft around the edges but still firm on the inside. You’re not meant to cook them through at this stage, just parboil them.
Pour the duck/goose fat and the vegetable oil into a roasting tin and tilt it slightly to ensure it spreads out evenly. Place the baking tray in the oven and let the oil come to a sizzle, about 5 minutes.
By now the potatoes are ready. Strain them well and return to the pot. Sprinkle with sea salt, cover the pot with the lid and give it a good shake side to side and in an upward-downward motion to roughen the edges (the fluff is what will become crispy goodness). Remove the baking tray from the oven and spoon the potatoes into the tray, ensuring they are coated well with sizzling oil and then transfer to the oven and bake for about 40 minutes or until golden and crispy, turning them over once halfway through cooking time. Remove from the oven and sprinkle over with some sumac to taste, gently tossing the potatoes once to ensure they are evenly seasoned. Serve with pomegranate and cider ham or cider can turkey.