Creating the perfect Christmas dinner is no mean feat.
There are a LOT of components to get right and everybody’s got a different favourite item that they’re hoping is done just the way they like it!
For most families, the star of the show is the turkey followed by the ham and then the stuffing.
And of course, there’s always great excitement to be had when the dessert – be it Christmas cake, Christmas pudding or something totally unconventional – comes out!
But what about potatoes? In particular roast potatoes? They’re not the easiest things to bake properly but most people expect to see them on Christmas Day!
If you’re feeling a bit under pressure to produce perfectly fluffy yet crisp roasties, we’ve got you covered with this great recipe from cooklybookly.
Here’s what you need:
2 kg Potatoes
2 tbsps Duck fat
1 tbsp plain flour
4 Sprigs of fresh rosemary
8 Garlic cloves
- Preheat the oven to 220℃
- Peel the potatoes and cut into quarters. Drop into a large pan of heavily seasoned water. Bring to the boil and cook until the potatoes are soft, but not falling apart.
- Drain the potatoes in a colander and leave to steam dry for 10-15 minutes.
- Once they are dry and have slightly cooled, add the potatoes to a mixing bowl and coat in the flour. Give them a toss to rough them up a bit.
- Meanwhile, add the duck fat to a large roasting tray and place in the oven until it is really hot. The potatoes will cook better if they are not on top of each other.
- When the duck fat is smoking hot, tip the potatoes into the roasting tray. Be careful not to splash hot fat on yourself. Place in the oven for 30 minutes.
- Use the back of your knife to slightly crush the garlic cloves.
- After 30 minutes take the potatoes out of the oven, and turn each potato over. Add the garlic cloves and pop back in the oven for 30-40 mins until the potatoes are golden and crispy.
- Finely chop the rosemary and sprinkle over the potatoes.