Spiced Christmas roasties
It’s the proverbial quest for every Christmas table: how to create the crispiest, fluffiest roasties. Yotam Ottolenghi and his team may well have cracked it. The secret is baking powder, which helps create the extra-fluffy exterior plus those scraggly bits on the outside. Combined with plenty of olive oil, the result is the crunchy exterior that dreams are made of. If you enjoy a touch of heat, add a pinch of chilli flakes to the rosemary and garlic mixture after frying. Ideal alongside roast beef with date & tamarind from our Ottolenghi Christmas Menu.
- Serves8
- CourseSide
- Prepare15 mins
- Cook1 hr 20 mins
- Total time1 hr 35 mins
- Plusstanding
Ingredients
- 2kg Maris Piper potatoes, peeled and cut into 4-5cm chunks
- ½ x 20g pack rosemary, leaves finely chopped, plus 2 whole sprigs
- 1 bulb/s garlic, cut in ½ widthways, plus 1 clove garlic, peeled and crushed
- 1 tsp baking powder
- 2 tbsp fine sea salt
- 300ml olive oil
- 1½ tsp cumin seeds, lightly crushed using a pestle and mortar
- ½ tbsp sea salt flakes
Method
Put the potatoes, whole rosemary sprigs, garlic bulb halves, baking powder and fine sea salt in a large saucepan. Cover with plenty of cold water and set over a high heat. Bring to the boil, then reduce the heat to medium-high. Cook for 10-13 minutes until a knife goes easily through the potatoes; drain in a large colander over the sink. Allow to steam dry in the colander with the rosemary and garlic for 15 minutes.
Meanwhile, preheat the oven to 240ºC, gas mark 9. Put the oil in a small saucepan over a medium heat with the chopped rosemary and crushed garlic. Cook for 6 minutes, stirring frequently, until slightly golden. Add the cumin, take off the heat and set aside for 1 minute, then drain through a heatproof sieve set over a heatproof bowl, making sure that the sieve isn’t standing in the oil. Reserve the rosemary, garlic and cumin seeds.
Put the potatoes back in the pan, cover and shake to create a rough, shaggy exterior. Add the rosemary sprigs and garlic halves from the colander; pour in the infused oil. Mix gently, then arrange in a roasting tin. Roast for 25 minutes, stir gently, then roast for another 25-35 minutes until deeply golden.
Meanwhile, put the reserved garlic, rosemary and cumin seeds (from infusing the oil) in a pestle and mortar with the sea salt flakes and grind until incorporated. Scatter the garlic mixture over the cooked potatoes, shaking the tray so the oil helps it stick. Transfer to a serving platter and serve hot.
Cook’s tip
GET AHEAD: Boil the potatoes and toss them in the spiced oil the day before, then cover and chill.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,331kJ/ 560kcals |
|---|---|
Fat | 38g |
Saturated Fat | 5.5g |
Carbohydrates | 46g |
Sugars | 2.4g |
Fibre | 5.6g |
Protein | 5.5g |
Salt | 1.3g |