Shock, horror! Another roast potato recipe on this blog. What an anomaly.
Of course it isn’t, I’ve got roast potato recipes here, here and here for starters. But this was another twist, derived from cooking Heston’s perfect chicken (again). The chicken there is treated with a boozy butter baste. I’d gone a bit crazy and made too much, so decided to slather it on the potatoes. And with a little lemon and garlic to really boost those flavours I think it’s a great alternative!
Any white wine would work, but I had some Pinot Grigio a-wastin’ so that’s what I used. You want something sweet-ish here I think, a dry wine could turn out bitter with such fierce roasting.
Pinot Grigio potatoes (serves 4):
700g – 1kg Maris Piper potatoes, peeled and diced to walnut-sized pieces
100ml white wine
125 unsalted butter
A few sprigs of thyme
3 cloves garlic
Preheat your oven to 200°C. Simmer the potatoes in salted water until really tender. Drain and allow to steam off excess water a little while you prepare the baste.
Put a heavy baking tray in the oven to preheat. Add the wine, butter and thyme to a saucepan and bring to the boil, then immediately remove from the heat. Toss the potatoes in the buttery wine and tip on to the baking tray and roast.
After 20 mins, peel the lemon zest in strips and add to the baking tray along with the garlic. Toss the potatoes well to coat. If it’s looking a bit dry add a dash of oil.
Roast for a further 20 mins, or until the potatoes are very crisp. Season with salt and pepper before serving.