Roast Potatoes and Carrots in Ibérico Fat
PREPARATION TIME 20 MINUTES
COOKING TIME AROUND 1 HOUR 20 MINUTES
3-4tbsp Ibérico fat (available at Waitrose)
1.5kg (3lb 6oz) potatoes (we like King Edward or Maris Piper)
750g (1lb 10oz) carrots
½tbsp plain flour
Maldon sea salt
1 Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Peel the potatoes, cut into large chunks, place in a saucepan and cover with cold water. Bring to the boil and simmer for 5 minutes until slightly cooked, then drain in a colander. Place the fat in a large roasting tin and put in the oven to heat up. Shake the potatoes to roughen up the edges and dust with the flour before carefully tipping into the roasting tin of hot fat. Coat in the fat, season well with sea salt and return to the oven.
2 Peel and chop the carrots into halves or quarters, depending on size. Place in a saucepan of cold water, bring to the boil and simmer for 5 to 10 minutes. Drain, then add to the roasting tin with the potatoes, coating well in the fat. Roast for a further hour, turning occasionally, until golden and crispy.
Per serving 278 calories, 7g fat (4g saturated), 52g carbohydrate