Crispy oven roast Potatoes

Christmas Dinner -Potatoes

Whatever roast Turkey, Ham or Beef you have chosen for your Christmas Dinner you will need some potatoes to help mop up the delicious gravy and I am going to give you three recipes. The first is guaranteed to give you a plate full of Perfect Roasties to serve up on the table. The second is for luxurious butter and stock braised Fondant Potatoes, packed full of flavour, and the final recipe is for my new favourite that doesn’t even need peeling and are really, really, crisp. You need a fluffy, floury potato such as a King Edward or Desiree for the first two recipes and Charlottes are perfect for the third.

Crispy oven roast Potatoes

Classic roast potatoes

Perfect Roast Potatoes

Some people will consider it a tragedy to put anything on a roast potato to make it crispier, but I have tried both flour and cornmeal and you do get an extra crunchy texture. The greatest heresy is however what you cook the potatoes in. I am from the North of England and only Beef Dripping will suffice, the chef’s choice is Duck or Goose fat. There is a sensible reason for both of these choices, the high temperature both of these fats can reach without burning helps achieve an excellent crisp potato. You can, however, achieve perfectly satisfactory results with a quality vegetable oil.

1 kg Potatoes, peeled and halved or quartered if very large

2 tablespoons Flour or fine Cornmeal ( entirely optional )

6 -8 tablespoons Beef Dripping or Duck Fat

Sea Salt and freshly ground Black Pepper

Heat your oven to 220 C / 425 F / Gas Mark 6-7. Put the potatoes in a large saucepan, cover with water and to the boil. Cook for five minutes, then remove from the heat. Drain the potatoes well, then return to the pan and shake in order to rough up the edges a little. Sprinkle with some salt and freshly ground pepper and the flour or cornmeal if you or adding it. Place the dripping or duck fat in a large roasting tray and heat in the oven until it is hot ( about five minutes ).

Remove the tray from the oven and very carefully add the potatoes, stirring with a wooden spoon to make sure they are totally covered with the fat. Roast the potatoes for fifty to sixty minutes then give them a stir and cook for around another fifty to twenty minutes. Remove with a slotted spoon, drain and serve.

Allergens in this recipe are;


Please see the Allergens Page

Butter and Stock Fondant Potatoes

Delicious braised potatoes flavoured with butter, thyme in garlic

Fabulous Fondants

Fondants are often cooked totally in butter and are very indulgent, this recipe uses a mixture of butter and stock to give the finished potatoes a lot of flavour. This recipe is flavoured with garlic and thyme but you can use fresh rosemary, sage and bay leaves.

4 medium sized Potatoes, peeled and cut into barrel shapes

150 gr Salted Butter

100 ml quality Chicken or Vegetable Stock

2 Garlic cloves, peeled, slightly crushed

2-3 sprigs fresh Thyme

A grate of fresh Nutmeg

Sea Salt flakes and freshly ground Black Pepper

Heat your oven to 220 C / 425 F / Gas Mark 6-7. Heat the butter in a heavy-bottomed saucepan over a medium heat. When the butter is starting to foam, add the potatoes and fry on one side until deep golden-brown, then turn and cook on the next side. Continue until the potato is golden-brown on each side, do not be tempted to move the potato whilst it is browning as it may stick.

Remove from the heat and carefully pour in the stock, then add the garlic cloves and thyme sprigs. The fat will spit, and splutter so make sure your arms are covered when you do this. Generously season and place in the oven. Cook for around thirty-five to forty minutes or until the potato is soft when pierced with a skewer or small sharp knife. Carefully transfer to serving bowl or plate.

Allergens in this recipe are;


Please see the Allergens Page

Crushed crispy baby potatoes

Crispy crushed baby potatoes flavoured with garlic.

Crunchy Crushed Spuds

This recipe is flavoured with garlic and thyme, but you can use fresh rosemary, sage and bay leaves.

2kg New Potatoes

A good Slug of Olive Oil ( around 4 tablespoons )

A large knob of Butter

6 Garlic cloves, unpeeled and bruised

A small sprig of Thyme

Sea Salt and freshly ground Black Pepper

Preheat the oven to 200 C/ 400 F / Gas Mark 6. Place the potatoes in a pan of salted water, and bring to the boil then simmer for ten minutes until just tender. Remove from the heat and drain. Heat the oil and butter in a roasting tin in the oven until the butter has melted and it is starting to bubble in the meantime lightly crush the potatoes with the back of a wooden spoon or a fork. Carefully remove the tray from the oven and add the potatoes, garlic, and thyme and turn in the hot oil and butter. Sprinkle with sea salt and plenty of black pepper and roast for twenty minutes until golden and crusty, then turn the potatoes and roast for a further twenty minutes. When the potatoes are crisp remove with a slotted spoon, drain and serve.

Allergens in this recipe are;


Please see the Allergens Page

The Online Cookery School Christmas Design 2017

Roasted Jersey Royals and Chickpea Salad

If you love your potatoes, your mash, your roasties and your chips then now it is the season to celebrate. The first or early potato crops are being lifted in Cornwall and the South West, but for the real connoisseur, there is only one option, the Jersey Royal. Now you lucky folk can get them on every high street in Britain, every good greengrocer, every supermarket sells the tastiest potatoes you will try. Quite often at a better price than on the island of Jersey itself. So I hold my hand up here, I live on the island, I could always just go dig up a bucket load I guess if the farmers didn’t guard them so highly.


Right now across our fertile fields you can see acres of plastic sheets covering the wonderful Jersey main season potato crop. The earliest and hardiest growers would have been planting in November for the early season potatoes. Visitors to the island are often amazed by the land that is turned over to potato growing, virtually vertical pockets of soil on rocky outcrops are planted carefully suspended by ropes. The potato harvest lasts from early April through to June depending of course on the climate conditions. The above average temperature of the island, its easy draining soil and the use of the abundant local seaweed as a fertiliser all helps to shape the flavour of this perfect potato. The islanders would swear to the fact the secret is all in the use of abundant amounts of the pungent seaweed.

Jersey Royals 3

We need however to go back to 1878 ( Fear not this is only a minor historical digression and an essential part of our tale ) for the origin of the Jersey Royal or to be more precise the Jersey Royal Fluke and its unique taste. A pair of abnormally large potatoes were purchased and later cultivated by Hugh de La Haye becoming the forerunners of the modern jersey potato industry. Today at its peak 1500 tonnes a day are exported during the season’s peak and the Jersey Royal enjoys EU protected origin status. For more information please visit the Jersey Royal website.

So what do I suggest you do with the lovely little tubers, on the island they are consumed simply served in a bowl with golden Jersey butter. I have a taste for freshly boiled Jersey Royals with some cold smoked Jersey butter and coarse sea salt if I’m feeling a little culinary inclined. You can serve them with Spring Lamb, they as you would expect excellent with simply grilled fish, but here is my favourite, a nice early summer recipe to look forward to, healthy, full of flavour and texture and very easy to make.

Roasted Jersey Royal Salad

Roasted Jersey Royal, Chickpea and Sweet Red Pepper Salad                    serves 4

The wonderful sweet flavour of the potatoes is complimented by the rosemary, the slightly smoky charred peppers, the salty olives and the crunch of the chickpeas all bound in a simple but fragrant vinaigrette.

500 gr Early season Jersey Royal potatoes, thoroughly washed

2 large sweet red peppers

100 gr ripe On-the-vine Cherry Tomatoes

A small tin ( around 100 gr ) of Chickpeas, washed and drained

8 tablespoons quality Olive Oil

2 tablespoons Sherry Vinegar

1 teaspoon Clover Honey

1 teaspoon Dijon Mustard

2 Cloves of Garlic

1 small Chilli, seeds removed

A large sprig of Rosemary

A small bunch of Flat Leaf Parsley, washed and picked mixed salad leaves

Sea salt and freshly ground Black Pepper

A heavy-duty plastic food bag

 Preheat the oven to 375F / 190C / Gas mark 5. Place your peppers in an oven proof dish and bake until the skins to blacken. ( You can achieve the same results under a grill or salamander in a shorter period of time ). In a medium sized saucepan place the Jersey Royal potatoes and cover with cold water. Add half a teaspoon of salt, place on the hob and bring to the boil, simmer gently for five minutes. Remove from the heat and drop into a bowl of ice-cold water. Drain thoroughly and place in an oven tray. Toss with two tablespoons of the olive oil, one crushed clove of garlic, the rosemary sprig broke up into pieces and plenty of salt and pepper. Roast for thirty to forty minutes until the skins are crispy.

Meanwhile, place the charred peppers in the food bag, seal and allow to cool. As the peppers cool the self-generated steam will loosen the blackened skins. When cool remove from the bag and place on a chopping board and using a small sharp knife scrape off the skin. Do not worry if you cannot remove it all a few blackened pieces add a smoky flavour to the salad. Remove seeds and any membranes and slice. Slice tomatoes in half.

Wipe a medium sized glass bowl with the second piece of garlic that has been cut in half. In the bowl dissolve a good pinch of the salt into the sherry vinegar then add a good grind of black pepper, the honey and mustard. Whisk in the oil. Immediately before serving toss the chickpeas, tomatoes, pepper slices and parsley in the dressing. Place over four bowls of mixed salad leaves drizzling with any remaining dressing, top with crisp roasted potatoes and enjoy.

Pictures courtesy of the States of Jersey.

If you enjoy this Jersey Royal recipe here is another  I wrote for Frost Magazine.

Sausage, Apple and Thyme Hash

Sometimes you just want simple, full flavoured food. Something more than a snack but perhaps nothing as complicated as a full meal. Hash is a great and easy to prepare dish that can be made with beef, corned beef from a tin is great but flakes of your own cured salt beef is better, confit duck and pulled pork. Hash is a dish made from diced or chopped meat, potatoes, and flavourings such as onions, spices and herbs that are mixed together and then cooked. The name is thought to come from the French verb ‘ hacher ‘ meaning to chop. Corned beef hash became especially popular in Britain, during and after the second world war, when rationing limited the availability of fresh meat.

You can add just about anything you want to use up in your fridge and ramp up the heat with lots of pepper and chillies if you so choose. I like the sweetness in this recipe that you get from the onions and apples, a classic flavour combination with pork sausage and make sure there is a real good grind of black pepper for a little kick.

Sausage, Apple and Thyme Hash serves 2

6 grilled, good quality Pork Sausages, from your local butcher

500 gr boiled Baby Potatoes, sliced

2 large Spanish Onions, peeled and finely sliced,

2 Red Peppers, de seeded and sliced

2 Crisp Green Eating Apples

2 fresh free range Eggs ( Duck Eggs if you can get them )

80 ml Vegetable Oil

50 gr Butter

½ teaspoon freshly picked Thyme leaves

Sea Salt and freshly ground Black Pepper

A handful of curly Parsley, washed and finely chopped

Heat half of the oil and the butter in a large, heavy-bottomed frying pan until foaming. Add the onions and sauté for five to ten minutes, over a medium heat, until they start to soften but not colour. Add the potatoes, peppers, apples and thyme, stir and cook for ten more minutes until the potatoes are starting to colour. Place the sausage pieces in the pan and finish cooking, stirring occasionally. After ten more minutes, the sausages should be thoroughly heated through and the potatoes nicely golden brown. Season generously and keep warm. In a second frying pan, heat the remaining oil and fry the eggs. Stir in all most all the parsley into the hash, transfer into bowls and top with the eggs and remaining parsley.