This is a recipe for roast potatoes that are infused with thyme, rosemary and garlic and are packed full of flavour. Rob also uses duck fat when roasting his potatoes but you may choose to make yours vegetarian friendly. These perfect Super Event Sussex roast potatoes are a great accompaniment to the Confit of duck, see the full recipe here.
– Rosemary leaves
– Olive oil
– Vegetable oil
– Duck fat
You should begin by pealing your potatoes.
Once you have pealed the potatoes, begin boiling them for roughly ten minutes.
When you have successfully boiled your potatoes for about ten minutes, remove them from the heat and drain them. You should now leave them to sit and steam.
While you leave your potatoes to steam, you can make the herb oil you will roast them in.
Rob makes his herb oil by first mixing olive and vegetable oil. He then adds thyme, garlic cloves and rosemary leaves and blends them.
Once you have made your herb oil, pour it into a tray and place in the oven to warm up.
Once you have warmed your herb oil, take the potatoes that you have left steaming and place them in the tray ready to roast.
Make sure to toss and mix your potatoes in the herb oil. Rob has also added duck fat into the oil but for a vegetarian option you can choose not to.
At this stage you should also season your potatoes accordingly with salt and pepper.
Place your roast potatoes in the oven at 180 degrees and cook them for roughly 1 hour but keep an eye on them, you should remove them when they are golden and crispy.
Once your potatoes are crisp and golden, remove them from the oven and you are now ready to plate them up.
Rob serves his Roast potatoes with Duck Confit see the full recipe here.