08 May Fondant-Meet-Roast Potatoes
These potatoes are crispy yet sticky on the outside, with fluffy & tender flesh inside. Completely delicious.
Ghee is the ideal fat to use for any roasties- as well as its seriously high smoke point being able to withstand the heat of the very hot oven, it makes the potatoes taste so buttery & luxurious (think about it, would you ever be tempted to eat duck fat or beef dripping straight from the jar???)
1tbsp of ghee per person
2-3 potatoes per person depending on the size of the potatoes (& the size of your guests’ appetites!)
Bunch of woody herbs like thyme or rosemary
Small cup of chicken stock
1 clove of garlic per person
You want your oven very hot: preheat to 240°c. Peel your potatoes & slice into 2inch rounds.
Dollop the ghee onto a baking tray & pop it into the oven for a minute to melt. Toss your potatoes in the melted ghee, season well with s&p, add some woody herbs- we love thyme or rosemary. Arrange the potatoes on the baking tray so that they are not too crowded as you want them to have space to get crispy on all sides. Get them into the oven for 15mins.
After that, take the potatoes out & flip them over onto the other side. Re-season & put them back into the oven for another 15mins.
Squash the garlic with the back of a chopping knife, add to the tray & pour in the small cup of chicken stock (not too much, you just want there to be a puddle of stock in the bottom of the tray a couple of millimetres deep. Put the potatoes back in for a final 15mins (45 mins in total)