TRUFFLE & ROSEMARY ROAST POTATOES
9th May 2020
|By Roxie Nafousi
INGREDIENTS
Black Truffle Oil
Goose Fat
Olive Oil
Salt + Pepper
Maris Piper Potatoes
Rosemary
Thyme
Garlic
COOKING INSTRUCTIONS
- Peel potatoes and place in cold salted water and bring to boil. Once boiling leave for 3 minutes
- While the potatoes are boiling, heat the goose fat in the roasting tray
- Once potatoes are boiled, give them a fluff around the colander
- Take the tray out with the melted goose fat and carefully place each potato on the roasting tray along with some garlic bulbs and rosemary sprigs
- Roast the potatoes for 30 Minutes
- While that is roasting get a bowl and add the truffle oil, olive oil, garlic, fresh thyme, salt and pepper and mix
- Remove the potatoes, and with a potato masher gently flatten each potato and then turn
- Pour the truffle oil mix over the potatoes and shake tray gently
- Roast the potatoes for a further 40 minutes
- Remove, serve and enjoy the crispy deliciousness!