Black Garlic Roast Potatoes
These black garlic roast potatoes are incredibly crispy! We're cooking these in goose fat & finishing with herb butter, for extra crunch & flavour.
Servings: 6 People
Equipment
- Vegetable Peeler
- Large Saucepan
- Colander
- Roasting Tin
- Small Saucepan
Ingredients
- 2 kg Maris Piper Potatoes
- 1 Chicken Stock Cube (Crumbled Up)
- 2 tbsp Fine Semolina
- 1 tbsp Cornflour
- 100 g Goose Fat
- 75 g Vegetable Oil
Black Garlic Butter
- 100 g Butter
- 5 Black Garlic Cloves
- 1 tbsp Finely Chopped Rosemary
- 1 tsp Finely Chopped Thyme
Instructions
Potato Prep
- First, peel the potatoes & cut into evenly sized pieces (into quarters if the potatoes are large, 2-3 pieces if smaller).
- Place the potatoes into a large saucepan then give them a good rinse under cold water. Drain the potatoes then fill the pan back up with fresh water. Leave to soak for at least an hour.Make sure to wash the potatoes until the water runs clear. If you're soaking your potatoes for any longer than an hour, place the pan in the fridge.
Par Boiling
- Preheat an oven to 220°c/200°c fan (428°f/392°f).
- Drain the water off the potatoes & replace with fresh, cold water. Add in the stock cube & a pinch of salt then place a lid on the pan.
- Place the saucepan over a high heat & bring to the boil. Turn the heat down slightly then simmer for 10-15 minutes, until the outside of the potatoes have started to soften.
- In the meantime, place the goose fat & vegetable oil into a large roasting tray. Once the potatoes are boiling, place the tray in the preheated oven & leave to get smoking hot.
- Once the potatoes are par boiled, pour the potatoes into a colander & leave to drain for 2 minutes.
Roasting
- In a bowl, combine cornflour, semolina & generous pinch of both salt and pepper.
- Return the potatoes to the saucepan they were cooked in. Sprinkle over the semolina & cornflour, place the lid back on the pan & give the pan a good shake.
- Take the roasting tray out of the oven & using a pair of tongs, carefully transfer the potatoes into the fat, turning them so that they completely coated in fat.
- Transfer the tray of potatoes into the oven & cook for 40-50 minutes, turning them halfway through. Once cooked, the potatoes should be crisp & golden.
- Whilst your potatoes are roasting, place the black garlic onto a chopping board & use the side of a knife to crush into a paste. Add the garlic into a saucepan along with the butter & herbs then cook over a low heat, until melted. Make sure to stir well, to break the garlic up.
- Take the potatoes out of the oven then pour the black garlic butter all over. Season the potatoes with salt & pepper, give the tray a good shake/stir then return to the oven & cook for another 10 minutes.
- Once cooked, transfer the roast potatoes to a serving dish & finish with a sprinkling of sea salt.
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1. Cooking In An Aga – Par boil the potatoes on the boiling plate & roast them in the roasting oven on the second from bottom set of runners.
2. Black Garlic - Black garlic is available in some supermarkets or online. This stuff has a pretty strong flavour so you won't need to use a lot. If you'd prefer to make regular roast potatoes, check out our ultimate roast potato recipe!
3. Potatoes - In my opinion, Maris Pipers are the best potatoes for roasting but you could also use King Edwards, Yukon Golds or Russet potatoes.
4. Goose Fat – If you haven’t got any goose fat, you can use duck instead. To make these potatoes vegetarian, leave out the fat & replace with half the amount of oil.
5. Making Ahead – Once the potatoes have been peeled, chopped & covered in water, they can be stored in the fridge for up to 2 days. The par boiling & roasting steps are best done on the day.
6. Soaking – Make sure to soak the potatoes for at least an hour in cold water. This rinses the starch off, which is key for making crispy spuds!
7. Par Boiling – It’s important to not overcook the potatoes when they’re par boiled because they will fall apart. Only the outside should be soft, the inside will finish cooking in the oven!
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