Oils
Rapeseed Oil
Chili Oil
Dressings
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Chili & Cumin
Dom’s crispy roast potatoes
Roast potatoes are a hit at any time of the year but at Christmas they come into their own – gracing everything from canape plates to side dishes and of course, the main event itself.
Whilst they’re easy to master, there are a few tricks that can really elevate your roasties – from par boiling to a pre-bake shake and of course, selecting a good quality oil with a high smoke point. Here, potato afficionado Dom in the Kitchen shares his top three tips for amazing results every time with a little help from our Mellow Yellow cold pressed rapeseed oil.
Ingredients
1 bag Maris Piper Potatoes
Good glug of Mellow Yellow Cold Pressed Rapeseed Oil
Salt
Method
Preheat the oven to 220C/200C fan
Peel the potatoes and cut them into large pieces. Par-boil them for at least 6 minutes until they begin to tender, then drain and allow them to stand with the lid off for a moment before placing the lid back on and vigorously shaking. Lay them out onto a wire rack to cool down by half.
Drizzle the oil into a roasting tin and place it into the oven for 10 mins.
Carefully tip the potatoes into the oil, season generously with salt then roast for at least 45 mins, turning halfway through. They should be darkly golden and crispy.
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