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
A fancy twist on roast potatoes.
Servings 4
Ingredients
- 700 g Maris Piper potatoes peeled and diced to walnut-sized pieces
- 100 ml white wine
- 125 unsalted butter
- A few sprigs of thyme
- 1 lemon
- 3 cloves garlic
Instructions
- 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.
4 replies on “pinot grigio potatoes”
[…] From Rayleigh’s own food blog, a recipe for roast potatoes that adds in some white wine: […]
[…] Usually if we have pork for roast dinner I slow roast it using a Jamie O recipe. This recipe uses tenderloin and if you’re wondering why you can’t find it on the shelves the cut is sometimes called pork fillet. It is lean, tender and doesn’t have as much flavour as a shoulder of pork so marinating it really helps give depth to flavour. I roasted rather than grilled the meat, as the recipe suggested, so added some stock to the baking pan half the way through to stop the tenderloin drying out. This has the added benefit of making a sauce for the meat. We had it with Big Spud’s Pinot Grigio potatoes. […]
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pinot grigio potatoes – BigSpud