William Lander, Daniel Morgenthau, Shaun Searley

Roast Potatoes

Name: Roast Potatoes
Yield: Serves 6
Ingredients: 2.5 kg King Edward potatoes, peeled and cut into 4cm pieces; 200 g duck or goose fat; a good handful of rosemary; a good handful of thyme; salt and freshly ground black pepper, to taste; 2 whole garlic bulbs

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

For these, you must use a floury type of potato that is low in sugar, so that as they are boiled the flesh starts to break down. Most importantly, don’t shake the pan! That’s our tip to get the crispiest potato. Do be gentle when you’re draining or the potatoes will fall apart – we use a perforated tray, rather than a colander.

Ingredients

2.5 kg King Edward potatoes, peeled and cut into 4cm pieces
200 g duck or goose fat

Lunch
Dinner
Gluten-free

Method

Preheat the oven to 220°C.

Rinse the potatoes thoroughly in cold water while you bring a large saucepan of salted water to the boil. Add the potatoes and gently simmer for 15–20 minutes – they should be completely cooked through but still holding their shape. Carefully drain th