With the visit of Mal Harradine to Aldiss at Fakenham this weekend, we thought we would whet your appetite with his recipe for Saddle Back Roast Potatoes – in time for you to use this festive period.
- 8 good sized Maris Piper potatoes
- 2 tbsp of goose fat, melted
- Sea Salt
- Fresh ground pepper
- 1/2 tsp of English dried mustard
- Fresh thyme & rosemary
If your roasties are crispy on the outside but empty on the inside, try this method.
By slitting the tops of the potatoes before cooking, this allows the lovely flavours in the fat etc to be absorbed by the potato – looks pretty impressive too when they are cooked!
Serves : 4 Prep/Cooking Time : 70 mins
Tip : You can use olive or vegetable oil to douse your potatoes but goose fat gives the best results
Prepare and Roast
Cut your peeled potatoes in half longways. Par boil in salted boiling water for 5 minutes, drain.
With a sharp paring knife, slice down to 3/4 of the depth of the potato, making the slits about 2cm apart.
Place in a roasting tin, cut side down, drizzle with the goose fat, sprinkle with sea salt, pepper and a sprinkling of dried English Mustard, and the fresh thyme and rosemary
Put into a preheated oven 230°C for 10 minutes, then reduce the heat to 200°C and cook for 35 – 45 minutes.
There are more great cooking tips and recipes at www.melandmal.com or meet the man himself at one of his regular appearances at Aldiss.