Roast potatoes – these are a staple of British cooking! We love our roasties. Pre heat oven to 375˚F. Peel and rinse about 3lbs (a little more than half a 5lb bag)of potatoes and cut into even pieces. I like to half or quarter mine. Fill a large pot with water and add 2 tbs of kosher salt. Boil for about 8 minutes. Drain in a colander and let cool. Once cool give the colander a good shake to rough up the outside of the potatoes. This will make them wonderfully crispy on the outside after roasting. Place a roasting pan with 3 tbs of duck fat. Yes, duck fat! You can find this at most supermarkets – D’artagnan makes it and I promise you it gives incredible flavor to roast potatoes. If you don’t have duck fat, use 3 tbs of olive oil to heat up. Once the oil is hot (about 5 minutes) place the potatoes in the roasting pan and coat with the oil. Sprinkle with 1 tbs of kosher salt. Place back in the oven and cook for about an hour. The potatoes should be golden brown and crispy.
- add chopped garlic and fresh rosemary
- add scallions, chives and lemon zest
- add bacon lardons and chives