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Learn moreJamie's ultimate Christmas roasties are beautifully crisp and spiked with punchy garlic and fresh rosemary. Utterly delicious!
Ingredients
- 2500 grams Maris Piper potatoes
- 2 tablespoons turkey dripping
- 1 unsalted butter knob
- olive oil
- 1 garlic 1 bulb, unpeeled; cloves lightly crushed when added
- 1/2 bunch fresh rosemary about 15g, pick leaves and toss with a little oil
- sea salt a good pinch
- black pepper a good pinch
Preparation
- Peel the potatoes, keeping them whole and roughly equal in size (about 8cm).
- Parboil in a large pan of boiling salted water for 15 minutes so the insides become fluffy.
- Drain in a colander and leave to steam dry for 2 minutes. Give the colander a few light shakes to rough up the edges of the potatoes.
- Put the dripping, butter and 1 tablespoon of oil in your largest roasting tray on medium heat. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat. Spread them out in one fairly snug even layer leaving a small gap between them. Cover and leave in the fridge overnight.
- On the day, preheat the oven to 180°C/350°F/gas 4. Take the potatoes out of the fridge and roast for 1 hour, or until crisp and golden all over.
- Remove the tray from the oven. Squash the bulb of garlic, lightly crush each unpeeled clove and add to the tray. Pick the rosemary leaves and toss with a little oil. Sprinkle the rosemary over the potatoes and press down on the potatoes with a fish slice.
- Roast for a further 20 to 25 minutes, or until golden and crisp.