Ultimate Roast Potatoes

Name: Ultimate Roast Potatoes
Cuisine: British
Ingredients: potatoes; thyme; rosemary; garlic cloves; salt; duck fat; garlic

Serves 1

Serves 1

Directions

1Peel the potatoes.
2Chop the potatoes into smaller pieces.
3Rinse the chopped potatoes in a bowl with water.
4Place the potatoes into a pot.
5Add water to the pot, covering the potatoes.
6Add thyme, rosemary, and garlic cloves to the pot.
7Add salt to the pot.
8Boil the potatoes.
9Drain the boiled potatoes using a colander.
10Preheat the oven to 180 degrees Celsius.
11Add duck fat to a baking tray and place it in the oven to heat up.
12Remove the hot baking tray from the oven.
13Carefully place the boiled potatoes into the hot duck fat in the baking tray.
14Baste the potatoes with the duck fat and other seasonings in the tray.
15Return the baking tray with potatoes to the oven.
16After baking, remove the tray from the oven; the potatoes should be golden brown and crispy.
17Baste the roasted potatoes with the pan drippings.
18Remove rosemary leaves from their stems and chop them finely.
19Remove thyme leaves from their stems and chop them finely.
20Add the chopped rosemary and thyme to the roasted potatoes.
21Add more salt to the roasted potatoes.
22Mix the potatoes with the fresh herbs and salt.
23Return the potatoes to the oven for a final crisping.
24Remove the final roasted potatoes from the oven.
25Serve the roasted potatoes in a bowl, garnished with rosemary and a sprinkle of salt.

bowlvegetable peelercutting boardknifepotstovecolanderbaking trayoven mittsspoonbowl

Serves 1

Serves 1

1Peel the potatoes.
2Chop the potatoes into smaller pieces.
3Rinse the chopped potatoes in a bowl with water.
4Place the potatoes into a pot.
5Add water to the pot, covering the potatoes.
6Add thyme, rosemary, and garlic cloves to the pot.
7Add salt to the pot.
8Boil the potatoes.
9Drain the boiled potatoes using a colander.
10Preheat the oven to 180 degrees Celsius.
11Add duck fat to a baking tray and place it in the oven to heat up.
12Remove the hot baking tray from the oven.
13Carefully place the boiled potatoes into the hot duck fat in the baking tray.
14Baste the potatoes with the duck fat and other seasonings in the tray.
15Return the baking tray with potatoes to the oven.
16After baking, remove the tray from the oven; the potatoes should be golden brown and crispy.
17Baste the roasted potatoes with the pan drippings.
18Remove rosemary leaves from their stems and chop them finely.
19Remove thyme leaves from their stems and chop them finely.
20Add the chopped rosemary and thyme to the roasted potatoes.
21Add more salt to the roasted potatoes.
22Mix the potatoes with the fresh herbs and salt.
23Return the potatoes to the oven for a final crisping.
24Remove the final roasted potatoes from the oven.
25Serve the roasted potatoes in a bowl, garnished with rosemary and a sprinkle of salt.