Almost everyone that I know loves roast potatoes. I think it is fair to say that other than the meat that is served with a good old Sunday roast, the second most important thing is the potatoes. And, believe it or not, every family will have a different take on what is ‘the perfect roast potato‘.
However, this particular recipe is something of a family favourite and I would call it somewhat ‘perfect‘.
It’s not just the potatoes that I love about this recipe but also the aromas that come as a result of cooking it. Garlic and rosemary are top of the agenda when it cooking roast potatoes and there’s no doubt that this perfectly compliments a roast lamb dinner. That said, when you season a whole chicken with thyme and garlic, these potatoes also come up trumps.
You will need a good roasting potato (King Edwards), and fresh garlic & rosemary from the garden if you have it. Whilst some folk cook their potatoes in oil, personally I prefer lard. And whilst cookeen is technically a baking product, it really does produce the BEST roast potatoes you will ever taste. You should give it a try!
We really hope that you enjoy this method as much as we do with our family roast dinners.
Perfect Roast Potatoes
Roast potatoes are somewhat of a big deal when it comes to cooking the perfect roast dinner. Here's our take on what makes the perfect potato
- 8 Large King Edward Potatoes These will need to be peeled halved and quartered
- Good Quality Sea Salt
- 100 Grams Cookeen
- 4 or 5 Cloves Garlic Large cloves - peeled
- 3 or 4 Sprigs Rosemary Fresh from the garden if you can - finely cut
Firstly peel and cut the potatoes into 1/4 or to a size that you desire for your roast
Place the peeled, cut potatoes into a saucepan and cover with cold water. Add a pinch of sea salt and bring to the boil
When the potatoes are boiling, reduce to a simmer for 15 minutes
As the pan begins to boil, preheat the oven to 200C
When the potatoes have simmered for 15 minutes, put the cookeen in the oven so that it can begin to melt and drain the potatoes in a colander. Once drained, leave for a few minutes so that the potatoes are nice and dry
Take the melted cookeen from the oven and place the dried potatoes into the roasting tray along with the garlic. Be sure to turn the potatoes in the lard so that they are covered. Season with a pinch of salt and sprinkle with the finely cut rosemary
Turn the potatoes every 15 minutes so that they roast all over. The minimum that they should roast for is 40 minutes but can be roasted for longer to your personal preference.
Once roasted, remove from the oven and serve with a sprinkle of sea salt.
We’d love to hear any tips that you have on how to create the perfect roast potato!