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Rosemary Roast Potatoes Recipe

   
 

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     Rosemary Roast Potatoes

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   4 to 6
Preptime   5 mins
Wine/Beverage
Recommendations
  a fruity red

Ingredients
750g New Potatoes (See Notes)
Lots of Rosemary
Salt and Pepper
Lemon Zest
1 tbsp fresh mint
200g Lard
 

Instructions
For this dish I recommend a nice flowery new potato but this works well with any potato. Firstly the Major mistake that I have seen to this is to Peal the Potatoes DO NOT DO IT! leave the skins on it adds to the flavor. Cut your potatoes into halves (or if they are larger than a ping pong ball cut into quarters, DO not cut them in an orderly fashion it adds to the rusticness of the dish. Next boil a kettle of water, when its boiled add it to a pan, and bring back to the boil add a pinch of salt, finely shred the mint and add with the potatoes to the boiling water, and bring back to the boil.
Place a heatproof dish 4cm deep or so into the oven, at gas mark 6, add lard and let the lard become a liquid. Meanwhile take your fresh rosemary and remove the woody stems then put the leaves aside. (Tip if you retain the woody stems, and you have an open fire or Arga, why not burn the stems, it smells amazing) Cook potatoes until a knife will slide into the potatoes. then stain the water off, and discard the water, place the potatoes into the ovenproof dish (Remember that Water makes Oil Spit so I usually put the Tatties onto a load of kitchen towels first to dry them off) Put the potatoes in the oven, and after 1/2 hour turn them over, cook until they are golden brown.
A tip here, if you have left over potatoes from another meal, they will work a treat. Also you can double cook them in the oven and they go amazingly fluffy on the inside.


Originally Submitted
8/13/2012





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