ROAST POTATOES 🥔

By Andy Cooks · 90 min

Ingredients

Instructions

1. Peel the potatoes, rinse them in cold water and cut into 5cm (2in) chunks. Put them in a large saucepan.
2. Add 2 garlic cloves, 2 bay leaves, 2 sprigs each of thyme and rosemary, a pinch of salt and the beef stock.
3. Cover and bring to a light boil over medium heat, then uncover and cook for 30 minutes, until fork tender and almost falling apart.
4. Drain the potatoes into a colander and leave them to steam for 6-7 minutes. Keep the stock for another use.
5. Preheat the oven to 200°C fan forced (390°F).
6. Melt enough beef tallow to make a 5mm (0.2in) layer in a stovetop-proof roasting tray over medium-high heat.
7. Rough up the edges of the potatoes by tossing them in the colander. Add them to the hot tray in a single layer, season with salt and cook for 5 minutes, until golden underneath.
8. Turn the potatoes, move the tray to the oven and roast for 25 minutes.
9. Take the tray out, turn the potatoes and add the remaining garlic, bay leaves, rosemary and thyme. Roast for a further 30 minutes, until golden and crunchy all over.
10. Drain briefly on paper towel, move to a serving platter, season with flaky sea salt and serve straight away.

Summarized from Andy Cooks's video. Watch it for the details.

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