Sublime Sunday Roast Potatoes
Dry, fluffy, and floury are a roastie's favourite adjectives. Less moisture means that while they're cooking away, they can devote more of themselves to crispness and tenderness. You will have a delicious time with Maris Piper, King Edwards, and Roosters. But Russetts, long may they reign, are the roast potato king.
Serves 4 | Takes 60 minutes
- 1.2kg Maris Piper, King Edward, Rooster or Russett potatoes, skin on, 5-6cm chunks
- 4 whole bulbs of garlic, tops cut off but root intact, loose skins removed
- 2 onions, chopped
- A few sprigs of rosemary and thyme
- Sea salt
- Cracked black pepper
- 75g beef dripping, goose fat or lard
- 50g Sublime No. 5 Garlic & Herb Butter
- Preheat the oven to 200˚C, 400˚F or Gas Mark 6.
- Bring a very large pan of salted water to the boil.
- Chop the potatoes into 5-6cm chunks, keeping the skins on, and boil for about 12-15 minutes or until the skins just start to lift off the flesh.
- Immediately drain the potatoes and place back into the now-dry pan, and shake the potatoes gently to fluff up the edges.
- Transfer the potatoes to an oven tray, add the fresh herbs, bulbs of garlic and chunks of onion.
- Season generously with sea salt and fresh cracked black pepper.
- In a small saucepan, warm up the beef dripping and Sublime No. 5 Garlic & Herb Butter together, until just starting to bubble.
- Immediately pour over the potato mix, using a wooden spoon to ensure everything is coated well.
- Roast for approximately 35-45 minutes or until golden.