Recipe created by @laoisecooks
These roast potatoes will be the star of the festive season! They might even steal the spotlight on the big day. Thanks to Maldon Garlic Sea Salt, these epic roast potatoes have a double layer of seasoning. Use the Maldon Garlic Sea Salt when parboiling the potatoes and then again after roasting to layer the flavour. Resulting in the crispiest roast potatoes with fluffy insides. If that’s not delicious enough, they’re served with a sticky garlicky glaze, made with honey and balsamic vinegar, plus a sprinkle of Maldon Garlic Sea Salt of course.
Here is how to make garlic roast potatoes
- Preheat the oven to 200°C/180°C fan/gas mark 6 .
- Peel and slice the potatoes in half.
- Put the potatoes in a pan of cold salted water, season the water with a generous pinch of Maldon Garlic Sea Salt. Bring to the boil then simmer gently for around 6 – 8 minutes until they are about half cooked.
- Drain and shake them hard in a colander so that you rough up the edges – this gives you super crunchy potatoes. Leave them to steam cool in the colander.
- Add the oil to a deep roasting tray. You can also use duck or goose fat depending on what you prefer. The tray should be big enough so the potatoes are in a single layer. Pop the tray in the hot oven for 5 minutes or until the oil is smoking hot.
- Remove the tray and carefully spoon the potatoes into the tray and baste with the hot oil, season well with Maldon Garlic Sea Salt.
- Roast for 45 – 55 minutes, turning halfway through, until they are crunchy on the outside and fluffy inside.
- Meanwhile, make the glaze. In a small pan heat the honey on a medium heat, when it starts to bubble, stir in the balsamic vinegar and a generous pinch of Maldon Garlic Sea Salt. Simmer for a few minutes until it starts to thicken.
- Plate up the roast potatoes and pour over the glaze. Enjoy!
