Riks Roast Garlic Potato Fans Uk Recipes

Steps:

• Peel the potatoes, leaving the smaller ones whole and cutting the larger ones so that they are all roughly the same size. Put them in a large pan of cold salted water, bring to the boil and simmer gently for about 15 mins until cooked through. Tip gently into a colander and leave to drain and cool - there's no need to shake. When they stop steaming, put them on a tray in a single layer and place in the fridge, uncovered, until ready to roast. Can be done up to two days ahead.
• Once you have put the loin in to start roasting, spoon the goose fat into a flameproof roasting tin and heat on the hob for a few mins. Turn the heat off and, one at a time, turn each potato in the fat so they are completely coated. Make sure they are in a single layer and not touching. Once the oven has been turned down to 180C/160C fan/gas 4, put the potatoes in the oven with the pork and cook for 40 mins undisturbed.
• Remove from the oven and, again, turn each potato. Return to the oven for 20 mins, then remove and repeat the turning process. The pork should have come out of the oven by now, so turn the oven up to 220C/200C fan/gas 7 and cook the potatoes for a final 20 mins. Add the rosemary and garlic 5 mins before the end. Once cooked, the potatoes should be deep golden and crunchy on the outside and fluffy in the middle. Sprinkle with sea salt and serve.

Steps:

• Heat oven to 180C/160C fan/gas 4. Peel the potatoes and cut them into cubes. Put the garlic, thyme and oil in a large roasting tin, and put it in the oven for 5 mins.
• Tip the potatoes into the roasting tin, quickly turn them to coat in the oil, then spread them out in a single layer. Season well and roast for 1-11/2 hrs, turning occasionally during cooking, until golden and crispy.

Steps:

• Heat oven to 200C/180C fan/ gas 6. Put the potatoes in a pan of cold water, bring to the boil and simmer for 5 mins. Meanwhile, put the butter and oil into a large, shallow roasting tray and heat in the oven. Drain the potatoes in a colander, giving them a good shake to fluff the edges up a little. Toss in the hot oil in the tray and roast for 20 mins.
• Add the garlic, rosemary and chipolatas to the tray, toss well together and roast for a further 50 mins until the potatoes are crunchy and golden brown and the sausages are cooked through.

Steps:

• Peel and halve or quarter the potatoes, if large, so they're all the same size. Put in a large pan and cover with cold water and a pinch of salt. Add one half of the garlic bulb. Bring to a simmer and cook for 10 mins until a knife goes easily through the potatoes, then drain well, reserving the garlic. Leave the potatoes to steam-dry in the pan for 10 mins. Heat the oven to 220C/200C fan/gas 7.
• Pour the oil into a large baking tray or two smaller ones - it should cover the base of the tray, so add a little more if you need to. Heat in the oven for 10 mins until really hot. Carefully transfer the spuds to the oil, leaving lots of room between each one (otherwise they will steam, rather than roast) and coat in the oil, taking care not to splash yourself. Season, then add both halves of the garlic, blanched and not, and nestle the bay leaves underneath the spuds.
• Roast for 40-45 mins, turning halfway through and coating in more oil, until golden and crunchy. Season with more salt and pepper, and zest the lemon directly over the potatoes so the essential oils spritz over the spuds. Serve with the roasted garlic in its shell.

Steps:

• Peel potatoes and rinse in cold water.
• Cut potatoes across width, approx 3/4 of the way through (be sure not to cut ALL the way through).
• The potatos should be cut at approx 0.5cm or 1/4 inch intervals (once roasted, this will create the crispy fanned effect).
• Soak in cold water for approx 15 minutes.
• Preheat oven to 220 celsius (425 faranheit) or gas mark 7.
• Drain well and pat dry with kitchen paper.
• Peel garlic and slice thinly.
• Heat oil in a large roasting tin.
• Place potatoes in a single layer in the roasting tin (cut side uppermost) and spoon a little hot fat over each.
• Roast for 25-30 minutes then remove from oven.
• Spoon over more hot oil and scatter over the sliced garlic.
• Season to taste.
• Bake for a further 20-25 minutes until crisp and golden.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the baby potatoes with the olive oil, halved garlic bulb and rosemary in a roasting tin. Season. Roast for 50 mins-1 hr until the potatoes are tender and the skins golden brown and slightly wrinkled. Toss again before before serving.