Method
Heat the oven to 190C, gas 5. Peel the potatoes then cut into small chunks. Steam until just cooked, then give them a shake to rough up the edges. Steaming them will give a crispier potato.
Put a tea towel over them while you heat up the fat in a large or 2 smaller roasting tins in the oven. Drizzle each head of garlic with a little oil and wrap in foil.
Shake the potatoes in the flour then put into the hot fat, turning them to coat. Add plenty of sea salt and tuck in the garlic. Sprinkle over the thyme. Roast for about 1 hour until they are golden and crispy. Serve the garlic with the roasties for guests to squeeze out the delicious purée!
Ingredients
- 1.5kg potatoes (King Edward or Desiree)
- 250g goose fat, lard, beef dripping or olive oil
- 2-3tbsp seasoned flour
- few sprigs thyme
- 4 heads of garlic
- a little oil for the garlic
-
Burnt Basque Cheesecake with Mulberry sauceOnce we tried our first slice of burnt Basque cheesecake from San Sebastian, we knew it was love! We’ve paired ours with some seasonal berries for good measure.
By Rose Fooks • Published
-
Christmas pudding cheesecake
This Christmas pudding cheesecake makes an excellent pud for the Boxing Day buffet
By Rose Fooks • Published
-
Friands with gooseberry and hazelnut
These friands with gooseberry and hazelnut make the most of the fruit's short season
By Samuel Goldsmith • Published
-
Weekends with Adele tickets go on sale—what to expect from the glitzy Las Vegas show
Adele chose the intimate Colosseum at the Caesars Palace Hotel for her upcoming concert series
By Emma Dooney • Published
-
Prince Charles to step in for the Queen following death of her close friend
The Queen's longtime confidant, Ann Fortune Fitzroy, died on Friday
By Emma Dooney • Published
-
Kate Middleton and Prince William to reunite the Firm at London event
Kate Middleton and Prince William will reunite the senior members of the royal family at an upcoming event hosted by the Duchess
By Laura Harman • Published
