Photography by Sarka Babicka
Who doesn’t love roasties? I wrote a post about these a few years back, but thought I’d revisit them as my recipe writing skills have since improved tremendously (thankfully!) You can season them to your heart’s desire and here I’ve chosen to go with sumac; if you like, you can also throw in a few smashed, unpeeled garlic cloves. If you’ve got large appetites, double up the recipe.
- 1kg/2lb 4oz potatoes (King Edwards, Desiree or Maris Piper), peeled and quartered
- 4 tbsp duck or goose fat
- ¼ tbsp sunflower oil
- 1–2 tbsp sumac, for sprinkling
- sea salt
- Preheat the oven to 375ºF/190ºC/Gas 5.
- Parboil the potatoes in a large saucepan of salted water for about 5 minutes. They should be slightly soft around the edges but still firm on the inside.
- Meanwhile, put the duck fat and the oil in a roasting tin and tilt it slightly to ensure it spreads out evenly. Put the roasting tin in the oven for about 5 minutes until the oil starts sizzling.
- Strain the potatoes well and return to the pan. Sprinkle with some sea salt, cover the pot with a lid and give it a good shake from side to side and up and down to roughen the edges (the fluff is what will become the crispy outside). Remove the roasting tin from the oven and spoon the potatoes into it turning them as you do so to ensure they are coated well with the sizzling oil.
- Transfer the potatoes to the oven and bake for about 40 minutes or until golden and crispy, turning them over once halfway through the cooking time. Remove from the oven and sprinkle with sumac to taste, gently tossing the potatoes once to ensure they are evenly seasoned. Serve with pomegranate and cider ham orcider can turkey.