Everyone has their own special roast potatoes recipeI hate to sound arrogant, but I was pretty sure I’d landed on the perfect roast potato recipe until about an hour ago.
The steps seemed so simple. Par-boil the spuds (I love roosters) for about ten minutes; put a shameful amount of olive oil in a tray to warm in a hot oven; chuff and season the spuds with semolina and herbs, and then roast. Right?
Wrong, it seems. Because while every other step might be legit (like, Mary Berry-approved legit), I’m making a serious mistake with my oil.
Beef tallow isn’t just a delicious, decadent addition to spuds, it turns out ― olive oil Read Entire Article
English (US)