Nothing is more comforting than roast potatoes as part of a Sunday roast, but there is a simple recipe to get even taster and flavourful spuds.
It can be tricky to roast the perfect crispy potatoes, as if undercooked you risk having bland or tasteless potatoes but if kept in the oven too long you risk burning them.
However, Mary Berry has shared her cooking method for ridged garlic roast potatoes and explained the secret to making potatoes crunchy and garlicky is to not just roast them but poach them as well.
Writing in her cookbook ‘Simple Comforts’, Mary said: “A different but classic French way to serve potatoes. They are half-poached, half-roasted and are tender and full of flavour.”
It is incredibly easy to half-poach and half-roast potatoes as it takes less than five minutes to prepare the dish and then all you need is five ingredients plus a shallow oven dish.
READ MORE: Jamie Oliver’s herby steak and crispy potatoes recipe is a ‘tasty dish’
Instructions
To begin, preheat the oven to 200C (180C Fan or Gas Mark 6).
Slice the potatoes into one-centimetre slices, then peel and crush the garlic bulb.
Use 25g of the butter to grease the roasting tin and then fan out the sliced potatoes in neat overlapping rows inside the tin, then season with salt and pepper.
Pour the chicken stock inside the roasting tin and bake the potatoes in the oven for 30 minutes.
While the potatoes are cooking, mix the remaining 50g of butter with the crushed garlic until fully incorporated.
Remove the tin from the oven and then spread the garlic butter all over the potatoes.
Turn up the heat of the oven to 220C (200 Fan or Gas Mark) and bake in the oven a further 15 minutes or until the potatoes are golden and crispy.
Take out the oven and your delicious ridged garlic potatoes are ready to serve.
