QUIRKY POTATOE ROASTIES
AuthorHungry HusbandCategoryBest Of British, Ramadan Collections, Recipe, Snacks, Vegetarian Gold MineDifficultyBeginnerHaters gonna hate; potatoes gonna potate...!
Heat the oven to gas mark 4
Line a roasting tray with baking paper.
Chop the potatoes into quarters.
Drizzle olive oil on top of the potatoes. Also massage the garlic too.
Sprinkle salt and thyme over the potatoes.
Place them into the oven and cook for 40 minutes.
After 25 minutes coat the potatoes with chilli flakes and semolina. This will add crunch to the roasties.
Serve them up with any roast dinner.
Did you know my most favourite vegetable is the potato? I know i should really say something green; but what can i say i just love potato! This recipe has been adapted by Nigella Lawson's Christmas edition where she coats hot potatoes with goosefat for a more crispier texture and boy is it goood!!!
I was very fortunate to catch a goose last christmas holiday, a halal one too. It was the last prized turkey that was all mine. I made sure i cooked it and saved the goosefat just like the way the chefs do on the telly, and the best bit is that its HALAL and it can last forever in the fridge in an air tight jar and we are good to go whenever we want Sunday roast these are my go to! A little goes a long way and the fat is very greasy and surpringly very healthy too 🙂
You must invest in a goose one year just for the fat and just so you can enjoy these badboy roasties every weekend!!
Ingredients
Directions
Heat the oven to gas mark 4
Line a roasting tray with baking paper.
Chop the potatoes into quarters.
Drizzle olive oil on top of the potatoes. Also massage the garlic too.
Sprinkle salt and thyme over the potatoes.
Place them into the oven and cook for 40 minutes.
After 25 minutes coat the potatoes with chilli flakes and semolina. This will add crunch to the roasties.
Serve them up with any roast dinner.