How to: Prepare Perfect Roast Potatoes Ahead of Time
Recipe - Buncrana - Kavanagh's
How to: Prepare Perfect Roast Potatoes Ahead of Time
Prep Time10 Minutes
Servings4
Cook Time45 Minutes
Ingredients
2.5kg SuperValu Signature Tastes Wexford Rooster potatoes
4 tablespoons SuperValu Signature Tastes Duck Fat
Olive oil
1 bulb of garlic
½ a bunch of fresh rosemary (15g)
Directions
- THE DAY BEFORE THE MAIN EVENT:  Peel the potatoes, keeping them intact and aiming for uniform size. Boil them in salted water for 15 minutes to ensure they become fluffy inside. 
- Drain the potatoes in a colander and let them steam dry for about 2 minutes (this will allow the fat to adhere better). Shake the colander gently to roughen the edges of the potatoes, ensuring a crispy exterior during roasting. 
- In your largest roasting tray, place the goose fat  along with a tablespoon of oil. Add the potatoes, season generously with sea salt and black pepper, then toss to coat. Spread them out in a snug, even layer with small gaps between each. 
- Cover the tray and refrigerate overnight. 
- ON THE DAY  Preheat your oven to 180°C/350°F/gas mark 4. 
- Crush the garlic bulbs slightly, then lightly smash each unpeeled clove and add them to the tray. This will yield sweet, caramelised garlic and gently infuse the potatoes with its aroma. 
- Roast the potatoes for about an hour, or until they turn crisp and golden all over. 
- Remove the tray from the oven. Gently half-squash each potato with a fish slice or masher so they nestle against each other, filling the tray. 
- Pick the rosemary leaves and toss them lightly with some oil to enhance their flavour and crispness. Sprinkle the rosemary over the potatoes and roast for an additional 20 to 25 minutes, or until they become beautifully golden and crisp. Enjoy! 
10 minutes
Prep Time
45 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
SuperValu Signature Tastes Duck Fat (320 g)
€5.45€17.03/kg
Don Carlos Pure Olive Oil (500 ml)
Only €9
€9.00€18.00/l
SuperValu Loose Garlic (1 Piece)
€0.49
SuperValu Fresh Rosemary (15 g)
€1.19€79.33/kg
Recipe
- THE DAY BEFORE THE MAIN EVENT:  Peel the potatoes, keeping them intact and aiming for uniform size. Boil them in salted water for 15 minutes to ensure they become fluffy inside. 
- Drain the potatoes in a colander and let them steam dry for about 2 minutes (this will allow the fat to adhere better). Shake the colander gently to roughen the edges of the potatoes, ensuring a crispy exterior during roasting. 
- In your largest roasting tray, place the goose fat  along with a tablespoon of oil. Add the potatoes, season generously with sea salt and black pepper, then toss to coat. Spread them out in a snug, even layer with small gaps between each. 
- Cover the tray and refrigerate overnight. 
- ON THE DAY  Preheat your oven to 180°C/350°F/gas mark 4. 
- Crush the garlic bulbs slightly, then lightly smash each unpeeled clove and add them to the tray. This will yield sweet, caramelised garlic and gently infuse the potatoes with its aroma. 
- Roast the potatoes for about an hour, or until they turn crisp and golden all over. 
- Remove the tray from the oven. Gently half-squash each potato with a fish slice or masher so they nestle against each other, filling the tray. 
- Pick the rosemary leaves and toss them lightly with some oil to enhance their flavour and crispness. Sprinkle the rosemary over the potatoes and roast for an additional 20 to 25 minutes, or until they become beautifully golden and crisp. Enjoy!