The Roast Potatoes is here
These are the roast potatoes, crisp and flavourfull on the outside and oh so fluffy on the inside!
1.5kg floury potatoes, Maris Piper or King Edwards, peeled and cut in half
2 tablespoons Vegetable oil
8 garlic cloves
Few sprigs of thyme
Few sprigs of rosemary
Sea salt & 2 table spoon of Mango ScotchBonnett
Preheat the oven to 220°C/200°C Fan/Gas mark 7.
Put the potatoes in a saucepan of cold, salted water and bring to the boil, parboil for 5 minutes. Drain well and then give them a gentle shake to fluff p the sides.
Meanwhile, place the roasting tin in the oven with oil
Sprinkle the semolina over the potatoes and carefully tip into the sizzling fat along with the garlic, thyme, rosemary and season. Toss the potatoes gently to ensure an even coating of fat and spread them out in an even layer. Use glazing brush and lightly brush the potatoes with the mango scotch bonnet pepper sauce.
- Roast the potatoes until golden and crisp, this should take 45-50 minutes to ensure they colour evenly. When cooked to perfection pat dry with kitchen paper to remove the excess fat and serve. Enjoy
Leave a comment
Comments will be approved before showing up.