Crispy-skinned, fluffy-centred roast potatoes parboiled and bashed, cooked in goose fat or dripping until shatteringly crunchy.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: warm serving dish
Garnishes: flaky sea salt, rosemary sprigs
Accompaniments: roast lamb, gravy
Instructions
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1
Preheat oven to 220C (425F). Place a roasting tin with the fat in the oven to heat.
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2
Parboil potatoes in salted water for 10 min until the edges are just soft.
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3
Drain well and return to the pot. Put the lid on and shake vigorously to rough up the edges.
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4
Carefully place potatoes into the hot fat, turning to coat. Season with fine salt.
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5
Roast for 45-50 min, turning once halfway, until deeply golden and crispy all over.
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6
Drain on kitchen paper, sprinkle with flaky sea salt, and serve immediately.
Did You Know?
The secret to perfect Welsh roasties is the rough, bashed edges created by shaking the parboiled potatoes - these edges fry up into the crispiest bits.
Chef's Notes
Equipment Tips
- roasting tin
- large saucepan
- colander
Garnishing
flaky sea salt, rosemary sprigs
Accompaniments
The Story Behind Tatws Rhost
Roast potatoes are an essential component of every Welsh Sunday roast. The technique of parboiling and roughing up the edges before roasting in hot fat produces the characteristic contrast of shattering crust and fluffy interior that defines a proper Welsh roast dinner.
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