Crispy Roasted Potatoes Recipe

Crispy Roasted Potatoes Photo: Jackie Cameron

“Croft Chickens are free-range, happy hens. I use Candy and Chris’ delicious, plump livers and their whole chickens and can also recommend their pies, rolls, spatchcocks and stuffed roasts too. What is a tasty roast chicken without a super crispy roast potato? Try the accompanying recipe. It promises to please.”

— Jackie Cameron

Crispy Roasted Potatoes Recipe

Method:

1. Potatoes, peeled and roughly cut in blocks.

2. Add them to a cold stock, preferably beef, bring to the boil and then allow simmering until semi-cooked, almost there.

3. Remove and place onto paper towelling and allow potatoes to dry out, if this makes sense.

4. Then add to stock and reheat, return to new paper towelling and dry out again do this once more so resulting in three times boiling.

5. Ensure the potatoes are fully cooked and allow cooling.

Deep fry them in:

• 500gr Salted Butter

• 500gr Sunflower Oil

Method:

1. Place the butter and oil in a pot ( or use duck fat if you have)

2. Bring this to the boil, skim off any white foam

3. Fry the potatoes in small batches, until super crispy

4. Place on paper towelling and sprinkle with Maldon salt and Chopped rosemary

5. Serve immediately

Please post your comments and any food-related questions below. I look forward to hearing from you.