Roast Potatoes are an essential part of any Christmas dinner. So here is how to make the perfect roast spud which will make you the hero of Christmas!
- 1.5 kg Nicola potatoes , peeled
- sea salt
- freshly ground black pepper
- olive oil
- 1 bulb garlic , broken into cloves
- 2 Tbs Bovril
Preheat your oven to 180ºC/350ºF/gas 4. Peel your potatoes and cut into equal sizes – I cut mine into sixes. Wash your potatoes in cold water then tip into a large pot, cover with cold water and add a good pinch of salt. Bring to the boil and cook for about 5 minutes. Drain into a colander and leave to steam dry for 10 minutes.
Tip your potatoes into a tray or pan making sure they are not piled on top of one another. Add your fat – olive oil, butter or if you want extra flavour, use duck fat – then season really well with salt and pepper. Toss your potatoes in the fat, along with your crushed garlic and mix so they are well coated. Put your potatoes in the hot oven and cook for 45 minutes until lightly golden and three quarters cooked.
Now take the potatoes out of the oven and use a fish slice or metal spoon to give them a mix with the bovril. This will give all the potatoes a real punchy flavour. Place the tray back in the oven at 220ºC and let them crisp up for about 12 minutes.
Take the tray out of the oven and tip your beautiful golden, crispy potatoes onto a plate with kitchen paper to get rid of the excess fat.
Serve while piping hot. Tuck in and enjoy!