Do you believe roast potatoes are the best part of a Sunday dinner or are you wrong?
Making great roasties is a technique that only the best can master – although it’s easier when you have a failsafe plan like this one.
Shared by Sam Richards – who runs food Instagram @Sams_Scranz – these roast potato bites take a little effort, but look incredible.
They’re triple-cooked and ultra crispy, making them the perfect accompaniment to a roast dinner, or to something a little spicier (like the quesadilla Sam has paired them with).
So far, Sam’s recipe has been liked thousands of times on Facebook, with people praising the 22-year-old amateur chef’s skills. Here’s his method for making them yourself at home.
Sam says: ‘Parboil chopped Maris Pipers in a salted sauce pan for 5-7 mins (I cut the potatoes smaller than I usually would for a roast as I was going for smaller bites).
You then drain the potatoes and shake ‘vigorously’ in a colander to fluff them up.
Next comes the actual roasting part, where you put the tatties into ‘a preheated baking tray with beef dripping, crushed garlic & rosemary (the beef dripping should be sizzling when applying the potatoes).’
This is important, as the sizzling-hot fat should give your potatoes that crunch – without letting any oil seep into them and make them soggy.
Bournemouth based Sam adds: ‘Once potatoes are on tray, apply; salt, pepper, onion and garlic powder to them.’
They’re then left to roast on a high heat for roughly 50 minutes with regular turning, before their third cook which comes once they’re almost the desired golden brown.
‘Finish them off in a frying pan with a little oil or butter on a medium high heat for 4-7 minutes,’ says Sam.
From there, you should have the perfect mini roast potatoes. A great way to wow your guests come Christmas time (if we’re allowed any of course).
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