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No. 5 — Garlic & Herb

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
  1. Preheat the oven to 200˚C, 400˚F or Gas Mark 6.
  2. Bring a very large pan of salted water to the boil.
  3. 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.
  4. Immediately drain the potatoes and place back into the now-dry pan, and shake the potatoes gently to fluff up the edges.
  5. Transfer the potatoes to an oven tray, add the fresh herbs, bulbs of garlic and chunks of onion.
  6. Season generously with sea salt and fresh cracked black pepper.
  7. In a small saucepan, warm up the beef dripping and Sublime No. 5 Garlic & Herb Butter together, until just starting to bubble.
  8. Immediately pour over the potato mix, using a wooden spoon to ensure everything is coated well.
  9. Roast for approximately 35-45 minutes or until golden.

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