Roast potatoes

Raymond Blanc
From Raymond Blanc's Christmas Feast

We have found that Lincolnshire potatoes are the best for roasting as they are wonderfully fluffy and light. The goose fat gives them a crisp crust while the inside stays fluffy.

Ingredients

200g/7oz goose fat

50g/1¾ oz salt

500g/1lb 2oz Lincolnshire potatoes, cut into 6 pieces

salt and freshly ground pepper to taste

2 sprigs thyme (optional)

1 sprigs rosemary (optional)

2 garlic cloves, unpeeled (optional)

Preparation method

Preheat the oven to 200C/400F/Gas 6.

Place the goose fat in a medium sized heavy based roasting tray and place in the oven. It is essential that you preheat the fat in the oven as the potatoes will instantly start crisping and cooking when placed in the oven. The hot fat will give a wonderful crust to the potatoes and a rich golden colour.

In a medium saucepan on a high heat, bring two litres of water and the salt to a boil. This may seem like a lot of salt, but you want the water to season the potatoes at this early stage.

Carefully add the potatoes to the water and boil over a high heat for 7-8 minutes or until the outside of the potatoes starts to flake. By boiling the potatoes fiercely you ensure that you only cook the outside surface, allowing them to be fluffed up. The easiest way to check that they have been boiled enough is to push the tip of a sharp knife in to them, the tip should only go in 5mm.

Drain the potatoes in a colander and allow to stand for two minutes. Shake the colander gently for one minute or until the outside of the potato pieces are ruffled and slightly fluffy, creating hundreds of little nooks and ridges that will crisp when placed in the hot fat. Season with salt and freshly ground black pepper.

Carefully take the roasting tray with goose fat out of the oven and using a spoon with a long handle or a pair of tongs, place the potatoes in to the hot fat. Shake the tray to ensure that the potatoes are in an even layer.

Roast in the oven for 40 minutes, turning the potatoes over half way through. Add the thyme, rosemary and garlic in the last five minutes of cooking - you will be keeping all their fresh flavour and stopping them from burning in the hot oven.

Scoop the potatoes into a warm serving dish and serve alongside your roast.

Sautéed potatoes with lemon and rosemary

By: James Martin -
From Ready Steady Cook



If making the sautéed potatoes ahead of time, keep warm in a low oven and squeeze over the lemon just before serving.

Ingredients

2 tbsp olive oil
knob of butter
200g/7oz new potatoes, halved lengthways
2 sprigs fresh rosemary
2 garlic cloves, peeled, crushed
1 lemon, juice only
sea salt and freshly ground black pepper

Preparation method

Heat the oil and butter in a deep frying pan. Add the potatoes and fry for 5-6 minutes.

Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through.

Squeeze over the lemon juice and season with sea salt and freshly ground black pepper.

Hot Potato Salad

4 tablespoons oil
1 tablespoon vinegar
Salt, pepper
750g cooked whole baby new potatoes, sliced
6 zucchini sliced and boiled 5 minutes, drained
8 shallots thinly sliced
6 rashers bacon, derided, halved and pan fried or grilled


Method:


1. Gently mix the oil, vinegar, salt and pepper with the warm sliced potatoes.
2. Grease flameproof casserole or saucepan and put it alternate layers of zucchini, potato salad, shallots and grilled bacon.
3. Cover dish and heat gently for 15 minutes. Serves 4-6.