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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