Extra Fancy Roast Potatoes
Ingredients
7 russet potatoes
1 vegetable stock cube
4 tbsp vegetable oil
3 garlic cloves
1/2 shallot, finely diced
2 sprigs of Rosemary, leaves picked
2 sprigs of thyme, leaves picked
7oz white wine
2oz salted butter
Flaky salt and black pepper
Directions
- Peel and chop your potatoes. Get into cold water, add the stock cube and season with a touch of salt.
- Bring to the boil and boil for 7-10 minutes or until the potatoes fall off the end of a knife.
- Drain and steam dry in the colander they were drained through. Place a tea towel on top and leave for 10 minutes. In that time, preheat the oven to 180°C Fan/200°C/400°F/Gas 6.
- Get a baking tray with 1/2 the oil on into the oven and place the rest of the oil into an oven proof dish and get that in the oven too.
- Once the potatoes are ready, carefully add them to the hot oil and pour the rest of the hot oil over the top. Get them in the oven for 30 mins.
- After 30 mins, give the potatoes a shake and return to the oven for 20 minutes. Whilst that’s going on get a large pan on a high heat and add the white wine.
- Finely chop the shallots, garlic and herbs. Add the shallots and garlic to the pan and reduce by half.
- Then whisk in the butter and herbs. By this point, your potatoes should be ready.
- Toss the potatoes in the reduction and season with flaky salt and black pepper. Enjoy!
Notes
- Recipe from Poppy Cooks