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Posts Tagged ‘Roasties’

We’ve seen these many times on social media and yesterday someone else’s pic inspired us to make them. Likewise we hope we inspire a few others to try Nigella’s salt and vinegar potatoes, they’re as good as they sound!

Salt and vinegar potatoes – serves 2

  • 500g baby new potatoes
  • 3 tbsp olive oil
  • 2 ½ tsp raw unfiltered apple cider vinegar, or to taste
  • sea salt flakes, to taste

Steam the potatoes until tender, about 20 minutes. Then allow to dry in the steamer basket over the empty pan, uncovered.

Preheat the oven to 220C/200C fan.

Pour the oil into a small shallow roasting tin and heat for 5 minutes in the oven.

Tip the potatoes out onto a board and crush with a fork. They should be roughly broken in two but with plenty of crumbly bits.

Toss the potatoes gently in the hot oil, then cook for 20 minutes, give them a turn and return to the oven for 10 minutes more, or until browned and crunchy.

Transfer to a serving bowl and sprinkle with the salt and vinegar.

(Original recipe from At My Table by Nigella Lawson, Chatto & Windus, 2017.)

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Goose fat roasties

A seasonally appropriate side dish. Our advice is to make more than you think you could ever need!

Perfect Roasties – serves 8

  • 2kg roasting potatoes e.g. Maris Pipers or Roosters
  • 3 tbsp plain flour
  • 5 tbsp goose fat
  • 5 tbsp vegetable oil

Cut the potatoes into evenly sized chunks – a big potato should be quartered.

Put the potatoes into a large pan of salted water and boil for 5 minutes, then drain really well.

Return the potatoes to the pan and scatter over the flour and a little salt. Cover with the lid and shake the pan a few times to coat the potatoes in the flour and rough up the edges.

Heat the oven to 190C/170C fan/gas 5.

Put the goose fat and oil in a large roasting tin and heat in the oven for 5 minutes. Tip in the potatoes and roll them around to coat them in the hot fat. Cook for half an hour, turning once, then turn the oven up to 220C/200C fan/gas 7. Cook for a further 20 minutes or until crispy. Season with some more salt before serving.

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