Annie Bell's Perfect Potatoes To Partner the Poultry

Winning ways with spuds - only the best will do for our top-notch roasts.



* Preheat the oven to 200C/180C fan/400F/gas 6. Peel and cut up 900g maincrop potatoes. Cook in boiling salted water for 8 minutes. Drain into a sieve and leave briefly for the steam to evaporate then return to the pan and roughly shake, tossing them so that the outsides turn fluffy and flaky. Clarify about 100g of unsalted butter by heating gently then pouring off the clear yellow butter, leaving any white residue behind.
* Tip the potatoes into a roasting tray then trickle over the clarified butter and 2 tbsp olive oil. Scatter with flakes of sea salt and roast for 11&#8260,4 hours, turning at least once, until evenly gold all over, the colour of a crisp.

* Scrub 600g-700g waxy salad-type potatoes. Cook until just tender in salted boiling water, drain well and cut into thick round slices.
* Heat 40g goose fat in a large frying pan over a medium-low heat and sauté the potatoes for 15-20 minutes, turning every few minutes, until evenly golden and crisp. Season a few minutes into cooking. Halfway through, add three sprigs of rosemary or thyme. If you like, add a finely chopped clove of garlic a couple of minutes before the end.

* Peel and scrub 800g small waxy potatoes and cook until tender in boiling salted water. Drain in a colander and leave for a few minutes for the surface moisture to evaporate.
* Return to the pan, add 50g butter and leave to melt, then transfer to a serving dish.


Buttered baby potatoes

Small Waxy Potatoes 800g
Sea Salt
Butter 50g

Crispy roast potatoes

Olive Oil 2tbsp
Unsalted Butter 100g
Sea Salt
Maincrop Potatoes 900g

Potatoes sauteed in goose fat

Garlic Clove, Finely Copped (optional) 1
Rosemary Or Thyme 3 sprigs
Sea Salt And Blak Pepper
Goose Fat 40g
Waxy Salad Potatoes 600-700g

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