Darts Farm Christmas Roast Potatoes

At Christmas, when the table is full and expectations are high, these roasties truly are, crunchy, and utterly irresistible. They’re the kind of potatoes that steal the spotlight and make Christmas dinner unforgettable.

Head Chef Tom has spent years perfecting his roast potato recipe, chasing the perfect balance of golden crispness and fluffy centres.

It truly is the simple things that create so much joy!

Difficulty:

Prep time: 5 minutes

Cook time: 1 hour

Serves: The whole Family

Darts Farm Christmas Roast Potatoes Image 1

Darts Farm Christmas Roast Potatoes Image 2

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Ingredients

Maris Pipers
Salt
One tub of our beef dripping from our Master Butchers or rapseed or vegetable oil
Flaked sea salt
Three crusted cloves of garlic
A hand full of fresh rosemary
Thyme

Method

Start with Maris Pipers from our fields, peel & cut these in to your preferred size of roastie.
Place into a large sauce pan, cover with cold water & throw in a good pinch of salt.
Get a high sided roasting tray with one tub of our beef dripping from our Master Butchers ( or rapeseed oil/veg) & put in the oven at 210-220oc
Bring your potatoes to boil & then simmer for 7 minutes.
After 7 minutes strain off your potatoes in a colander, throw over a good pinch of flaked sea salt & toss gently to fluff the potatoes.
Now carefully tip your fluffy potatoes in to the very hot oil & turn them to coat them in the fat. Return your tray to the oven for
10-20 minutes
Drop the temperature to 180-190oc then toss your spuds through the fat again to keep them coated & put them back in the oven for 10-20 minutes or until golden.
Add three crusted cloves of garlic & a hand full of fresh rosemary & thyme to your tray & give the potatoes another 5-10 minutes depending on their size.
Once they are cooked strain off the fat & herbs and serve.