Jock Zonfrillo Instagram – The trick to the perfect roast potatoes?
Bi-carb, hot fat, and a little shoogle.
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INGREDIENTS
Maris piper/kestrel potatoes, peeled and halved
½ tsp bi-carb soda
½ tsp salt
4 sprig rosemary
½ bunch thyme
150g unsalted butter, chopped up
Grape seed oil
Salt and pepper to taste
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METHOD
Pre-heat oven to 220°C. Line a baking tray with foil, then with a layer of baking paper, add in enough oil to cover the whole bottom of the tray. Put the tray into the oven for the oil to heat up.
Meanwhile, peel your potatoes, cut in half, and put them into a large pot of cold water with the bi-carb and salt, cover and put onto the stove to gently boil until half cooked.
Drain into a colander and bash the potatoes inside the colander to rough up the outside of the potato. Take your tray out of the oven and spread the potatoes out on the tray evenly, then spoon the oil over the top so they will go crispy all over. Place them back in the oven for 25 minutes or until golden brown.
To make the beurre noisette to finish these perfect puppies, place all of the chopped butter in a small pot and place on a medium heat, after the solids cook out it will start to foam and have a nutty colour and aroma. Roughly chop the rosemary and thyme and add into the butter – it should make a very satisfying noise and aroma when it hits the butter – leave in there for 2 mins then spoon over the potatoes. Season the potatoes to your liking – I added salt and a heap of white pepper – mix through and eat straight away so they’re super crunchy. | Posted on 19/Sep/2022 14:16:47
