Just in time for Christmas!
The perfect roast potato is a thing of real beauty and is vital to any Christmas Lunch. They are simple to get right, but also easy to get wrong.
Follow our simple guide to achieve the perfect roasties every time!
To serve 6 people you will need:
• 1.5kg of good quality Maris Piper Potatoes
• 1 Bulb of Garlic
• 3 tablespoons of fat - we use beef dripping, but you could use goose fat, butter or olive oil
• Fresh or dried herbs of your choice – we use thyme
1. Preheat your oven to 180 degrees Celsius.
2. Peel the potatoes and cut them so they are all about the same size, your looking for 5-6cm roasties which is about the size of a snooker ball.
3. Wash the potatoes under cold running water to remove any starch and then place into a large pot, cover with cold salted water and bring to the boil.
4. Now, this is the point that you’ve got to hold your nerve, you want to parboil the potatoes until they start to break up at the edges but before they become mushy – 15 minutes should do it, but you’ve got to hold your nerve to get the perfect texture.
5. Drain the potatoes into a colander and leave to dry out until cold, then shake the potatoes in the colander to roughen up the edges. It’s these rough edges that will turn into the super crunchy bits on the potatoes at the end.
6. When the potatoes are dry get a large tray and add your chosen fat and put into the oven to heat up for 5 minutes.
7. Once the fat is heated up, carefully remove the tray from the oven and add the potatoes toit. Toss them around to get them fully coated and then season really well with salt & pepper. Put back into the oven for 30 minutes.
8. Take your garlic bulb and separate the cloves and slightly crush then with the back of a knife – no need to peel.
9. After 30 minutes, take the potatoes out of the oven and they should have started to turn a luscious golden colour. Drop the garlic cloves into the pan along with your fresh or dried herbs and then give everything a good mix up, ensuring all the potatoes get turned and have chance to get coated in more oil, the herbs and garlic.
10. Put back into the oven for a final 30 minutes.
11. Your potatoes should now be perfectly cooked – dark golden, crunchy and gnarly on the outside and sublimely fluffy on the inside. Serve in a dish with a final sprinkling of sea salt.
About the Lace Market Hotel:
The Lace Market Hotel presents an extraordinary palette of temptations. Sublime series beds, signature desserts, cocktails, candles and amazing artworks are merely the entree. The Lace Market hotel offers a selection of forty two sumptuous bedrooms with world class amenities to compliment your short break away in Nottingham.
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