Roast Potatoes

serves 6

2kg (4lb 8oz) potatoes (Maris Piper or russets), peeled and cut into 5cm (2 inch) chunks

4 tablespoons olive oil/goose fat/vegetable oil (whatever your preference is), plus extra for drizzling

2 tablespoons semolina (optional)

1 garlic bulb, split into cloves

3 rosemary sprigs

splash of malt vinegar

salt and black pepper

Preheat the oven to 200ÅãC (425ÅãF), Gas Mark 7. Place the prepped potatoes into a large pan of cold water as you go so that they don’t discolour. Season the water generously with salt, then set the pan over a medium-high heat and bring to the boil. Reduce to a simmer and cook for 15 minutes until fork tender.

Meanwhile, pour your chosen oil or fat into your largest roasting tray and put it in the oven to get nice and hot.

When the potatoes are tender, drain in a colander, then leave to steam for a few minutes. Return to the pan and shake a few times to fluff up the potatoes. As an added extra for more crunch, you can sprinkle over the semolina and shake again.

Remove the tray from the oven, carefully tip the potatoes into the hot oil and lightly toss. Roast for 35 minutes, then remove from the oven.

Using the flat edge of a chef ’s knife, firmly smash the garlic cloves along with the rosemary and mix in a small bowl with some malt vinegar, a little olive oil and some salt and pepper and add these to the tray. Toss, then return the tray to the oven for a further 20–25 minutes until the potatoes are deeply golden and crisp.

This recipe is from Love Food Family by Sophie Ellis-Bextor and Richard Jones