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Chefs Blog in Sydney


Christmas recipes from the Chef – The ultimate roast potatoes

Hi again. This is Paul, the Executive Chef at Four Elements Restaurant, Mercure Sydney.

I’m excited to provide another recipe that is sure to impress your friends and family over the festive season. This time I will teach you how to make the ultimate roast potatoes. My grandmother is responsible for this particular recipe and it’s one that I always use when I’m cooking for my friends over Christmas. Enjoy!

Roast potatoes recipe
• 4 large desire potatoes
• 500gms of Duck Fat or olive oil
• Salt and pepper

Roast potatoes method
Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to fan 180C. Peel the potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces). Drop the potatoes into a large pan and pour in enough water to barely cover them. Add salt, and then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat put your timer on and simmers the potatoes uncovered, reasonably vigorously, for 2 mins. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few mins, so it's really hot. (I would recommend duck fat , it’s amazing)

Drain the potatoes in a colander. Now it's time to rough them up a bit - shake the colander back and forth a few times to fluff up the outsides. Sprinkle with the flour, and give another shake or two so they are evenly and thinly coated. Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.

Roast the potatoes for 15 mins, then take them out of the oven and turn them over. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want. Scatter with salt and serve straight away. Happy cooking!

I look forward to seeing you soon at Four Elements Restaurant, Mercure Sydney, and join me next week when I explain how to make a traditional Irish Christmas pudding!

Paul Kavanagh
Executive Chef
Four Elements Restaurant, Mercure Sydney

Posted on Wednesday, November 16, 2011 - Permalink


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