The Candlebridge Restaurant Roasties

Now and again, I love a roast potatoe with a little coating and to be able to use the remaining spiced flour over a well basted chicken, the results are delicious! Try them today!

1. 1

   Pre oil a baking tray with olive oil

2. 2

   Wash and peel and halve your potatoes and par boil them in water with a little knob of butter and a shake of black pepper, then strain and place them aside for a few moments.

3. 3

   In Bowl One: Sieve the flour, fine golden polenta and salt into a mixing bowl, add all your herbs and spices and stir them well together

4. 4

   In Bowl Two: Whisk an egg with milk and olive oil and stir well together

5. 5

   Take a potatoe and pop it in the egg mix (bowl 2) and using a tablespoon, spoon it around in the egg mix until the potato is completely covered.

6. 6

   Using a tablespoon, lift the potato and drop it into the spiced flour mix and roll it around until completely covered, shake off any excess flour and place the covered potatoe in the baking tray and repeat the steps until you have all your potatoes dipped in egg and rolled in the spiced flour.

7. 7

   Sometimes when people are making a roast dinner, they add their potatoes to the roasting dish, basting them in the same oils and juices they use to baste their chicken, pork, or beef. So, if you haven't got room in your oven to place the extra baking tray, then simply with care, spoon your potatos into the basting dish where your main meat or game is cooking and gently baste them with the juices.

8. 8

   If you're roasting a chicken, after you've basted it, you can shake over the remainder of your spiced flour over the chicken and the drumsticks and the result will be a beautiful delicious coating.

9. 9

   Bake for the last 20-25 minutes it takes for your main course (chicken, turkey, pork or beef)
   
   
   
   
   
   
   **Original recipe by L. Shannon "Candlebridge Bakery & Soup Kitchen", Febuary 2011 Collection **