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Perfect your potatoes: the ultimate roast taters

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When it comes to a festive feast or cracking Sunday roast, the helping of potatoes on the side is undoubtedly the pièce de résistance.

Khoollect contributing chef Heather Frew has road-tested her fair share of roast potatoes. And, we have it on good authority that she has perfected this classic side. Luckily, she’s been kind enough to contribute her winning recipe to the latest Khoollect e-cookbook and provide her tips too. To get the latest cookbook, launching 2 Janaury 2017, sign-up to our e-news via our homepage and be the first to feast your eyes on its tempting pages. In the meantime, get perfecting those potatoes!

Here’s Heather’s tips for top taters:

  • Add a few garlic cloves and a little rosemary to the water, when boiling potatoes, Knorr’s Chicken Stock Pot for extra flavour.
  • Toss the roast potatoes in finely chopped rosemary, thyme and a little sea salt when they come out of the oven, for an extra flavour hit.
  • Make sure potatoes have enough room in the roasting tray or they wont crisp up. They should be spread across one layer, with a little space around each one.
  • For a vegetarian version (without the goose fat), groundnut or vegetable oil works really well.
  • If you can’t get Maris Pipers, Desiree are the next best choice for fluffy roasties.

This post has been created in partnership with Knorr and Colman’s.

Check out Heather's Instagram too...

Want to see more delicious foodie ideas? Check out Heather Frew’s Instagram. You can also read our interview with her, here.

Photo by

Creative Editor Lara Messer.

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Check out Heather's Instagram too...

Want to see more delicious foodie ideas? Check out Heather Frew’s Instagram. You can also read our interview with her, here.

Photo by

Creative Editor Lara Messer.

Check out Heather's Instagram too...

Want to see more delicious foodie ideas? Check out Heather Frew’s Instagram. You can also read our interview with her, here.

Photo by

Creative Editor Lara Messer.

When it comes to a festive feast or cracking Sunday roast, the helping of potatoes on the side is undoubtedly the pièce de résistance.

Khoollect contributing chef Heather Frew has road-tested her fair share of roast potatoes. And, we have it on good authority that she has perfected this classic side. Luckily, she’s been kind enough to contribute her winning recipe to the latest Khoollect e-cookbook and provide her tips too. To get the latest cookbook, launching 2 Janaury 2017, sign-up to our e-news via our homepage and be the first to feast your eyes on its tempting pages. In the meantime, get perfecting those potatoes!

Here’s Heather’s tips for top taters:

  • Add a few garlic cloves and a little rosemary to the water, when boiling potatoes, Knorr’s Chicken Stock Pot for extra flavour.
  • Toss the roast potatoes in finely chopped rosemary, thyme and a little sea salt when they come out of the oven, for an extra flavour hit.
  • Make sure potatoes have enough room in the roasting tray or they wont crisp up. They should be spread across one layer, with a little space around each one.
  • For a vegetarian version (without the goose fat), groundnut or vegetable oil works really well.
  • If you can’t get Maris Pipers, Desiree are the next best choice for fluffy roasties.

This post has been created in partnership with Knorr and Colman’s.

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

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