@chefthombateman: All about the Sides, 17 of 50. My favourite Roast Potatoes, there are so many different ways and methods I find this works best for me. There is a little extra work but it’s worth it. It’s all in the technique really imparting flavour and achieving that glass like crunch with a fluffy centre. 1kg Maris piper potatoes Enough Beef/chicken/veg stock to cover the potatoes 150g duck fat/beef dripping/your chosen fat 10-15 garlic cloves 2 bay leaves 2 sprigs rosemary Few sprigs of thyme Salt 1. Peel and cut the potato evenly, cover in the stock and bring up to a boil for approx 10 mins or when they are just fork tender. 2. Drain them but keep the stock to make a sauce or gravy, rough them up and let them dry for the best results dry them out uncovered in a fridge or freezer 3. Meanwhile infuse the duck fat with the garlic, bay, thyme and rosemary on a very low heat for approx 30-40 mins this will leave you with a bonus side of confit garlic. Strain it so it’s ready to use 4. Put the potatoes in a mixing bowl and pour over approx 1/3 of the infused fat and a pinch of salt. Coat the potatoes well and set to one side 5. Heat the remaining fat in roasting tray before adding the coated potatoes roast at 220c for 45-50 mins turning every ten minutes, for the final 5 minutes drain off the fat. #series #reels #potato #roastpotatoes

Chef Thom Bateman

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Region: GB

Sunday 07 May 2023 17:48:48 GMT