The classic roast potato will be utterly transformed when you add a generous sprinkle of garlic, rosemary and Maldon Salt for that extra added flavour and depth. Salt plays a HUGE part in the roasting process of these vegetables, as it makes the skin more crispy without getting hard. It will also draw the moisture from the inside of the potato to the surface , resulting in a fantastic crispy outside and a fluffy middle – a match made in heaven for your next Sunday roast.
These potatoes will pair well with our Slow Cooked Lamb Shoulder or Rolled Porchetta recipe, as both have succulent juices in which can get melted in beautifully with your roasties.
- Preheat the oven to 200 c/ 400 f/ gas 6.
- Peel the potatoes and cut them into 3 or 4 pieces, then rinse them.
- Place the potatoes in a large pan, cover with water and add 1 teaspoon of Maldon Salt.
Bring to the boil and simmer for 10 minutes or until the potatoes are almost cooked.
- Drain the potatoes in a colander, and leave them in it; give them a good shake. The potatoes need to be shaken up to give them a rough exterior without breaking them up, as this will give them a crispy outside when cooked.
- Melt the goose fat in a pan. Place the potatoes in a heavy roasting pan and cover them with the fat. Add the sprigs of herbs and garlic and roast for 40 minutes or until golden brown.