roast pota­toes with gar­lic & rose­mary

Style at Home (UK) - - Christmas Dinner -

Takes 1 hr serves 6 1.2kg Maris Piper pota­toes 6tbsp goose fat 1-2tsp sea salt 4 gar­lic cloves, bashed Few fresh rose­mary sprigs, chopped

1 Pre­heat oven to 200°C/gas 6. Peel and chop the pota­toes and cook in a pan of boil­ing salted wa­ter for 10 mins un­til fluffy round the edges. Drain, bash­ing the colan­der, then put back into the dry pan with a lid and leave to steam dry. 2 Heat the goose fat in a roomy roast­ing tin un­til steam­ing. Add the pota­toes and toss well to coat. Toss with the sea salt, gar­lic, rose­mary and roast for 40 mins un­til crispy on the out­side and fluffy in the mid­dle. 3 Al­ter­na­tively roast the pota­toes with some halved shal­lots for a sweeter flavour.

Save your leftover veg­gies for bub­ble and Squeak. Mash your veg to­gether and Pan fry in a lit­tle oil un­til golden

Top your pie with sheets of filo in­stead of puff pas­try for a lighter pie

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