‘Simple’ roast potatoes recipe with garlic butter which are ‘full of flavour’
Golden brown roast potatoes which are crispy and flavourful are the best part of any Sunday roast dinner, can are easy enough to make.
There is nothing worse than making a roast dinner only for the roast potatoes to come out soggy mushy or even bland, leaving your weekend dinner a major disappointment.
Luckily, it is very easy to get roasties right and make sure they are golden and pack a major crunch, and it is to make a garlic butter sauce for the potatoes when they are in the oven.
Nathan a British chef who also goes by Mr. Grubworks and is the founder of Grubworks Kitchen, has shared that his cooking tip for getting roast potatoes incredibly crispy is to make sure the oven tray is piping hot before the potatoes have even begun roasting.
He said: “Simple roast potatoes, roasted to perfect in a fresh garlic, sage butter. Crispy, fluffy and most importantly full of flavour!”
READ MORE: Cook’s method for making ‘crispiest’ roast chicken labelled the ‘best’
@thegrubworkskitchen Replying to @Toby Allen Ask and you shall receive. Crispy sage garlic butter roast potaoes. Up your roast game in time for xmas! #roastpotatoes #potatotok #learnontiktok #xmasrecipes ♬ Jingle Bell Rock – Bobby Helms
How to make crispy sage garlic butter roast potatoes
For the potatoes:
- 800g of potatoes (five or six large potatoes)
- One vegetable stock pot
- Plenty of salt
- Enough oil to coat a roasting tin
For the sauce:
- Five sage leaves
- Four tablespoons of butter
- One tablespoon of chopped garlic
- Fakey salt
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1. Prepare. Preheat the oven to 200. Chop and peel the potatoes. Rinse them in cold water.
2. Boil the potatoes Place the potatoes in a pot with cold water, and season with some salt and a stock pot. Bring to a boil for 15 minutes until fork tender. Nathan said: “When I say fork tender, I mean you can insert a fork and it’s not falling apart. Potatoes should not be mushy.”
3. Let the potatoes cool down. Once the potatoes are cooked, drain them and allow them to rest for ten minutes. Then, shake them in a coriander to get rid of any access water.
4. Time to crisp up the potatoes. Nathan said: “Now, this is the key to crispy potatoes. There’s no need for flour or anything like that.” Take an oven tray and coat it with a dash of oil, and then place it in the oven until “smoking hot.”
5. Now roast. Place your potatoes on the piping hot oven tray and let them cook for one hour. Make sure to turn them 30 minutes into cooking so they are evenly crisp.
6. Make the sauce. Take a pot and place it on medium heat along with the butter, sage and garlic. Mix and let the ingredients mix together for only a minute or two. After the roast potatoes have been cooking for 55 minutes, take them out of the oven and coat them in the sauce before placing them back into the oven to cool for five more minutes
7. Serve. Add some more sage to the potatoes before placing them on a cool plate and serving your crispy garlic potatoes which should be cooked to perfection.
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