Garlic Butter Rosemary Potatoes
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes concurrently
Cooking time: 40 minutes
Serves: 6 as a side as part of a Christmas spread
Preparation time: 15 minutes
Cooking time: 55 minutes
- 1.5kg/3.3lbs potatoes
- 3 tablespoons salt
- 1 teaspoon bicarbonate of soda
- 100g/3.5ozs duck fat
For garlic butter
- 1 tablespoon onion flakes or powder
- 1/2 teaspoon salt
- 100g/3.5ozs salted butter
- 50g/1.7ozs or 12 small cloves garlic, crushed (or to taste)
- 1 sprig of rosemary, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step 1 - Preheat oven to 220C/440F and line a large baking tray with parchment. Bring a large pot of water onto the boil. Peel potatoes and cut into chunks. When water is boiling add salt, bicarb and potatoes and cook for 10 minutes or until you can slide a knife in easily.
Step 2 - Drain and run water over the potatoes and drain and then put the pot and potatoes back on the heat to evaporate any water. Heat the duck fat and toss the potatoes gently in the fat and then transfer to the lined baking tray. Roast the potatoes for 45 minutes turning them over once during that time and moving the bigger pieces to the outside edge of the tray.
Step 3 - While they are roasting, melt the butter and mix with the garlic, rosemary, smoked paprika, sugar, salt and black pepper. Toss in the garlic butter mixture and serve hot.