Food for thought

Food preferences on Christmas day range from the traditional Turkey with Cranberry sauce to the slightly more exotic Red Cabbage with Pears braised in Port!

Those that have met me and seen my less than svelte frame will not be surprised to learn that my initial instinct at the Christmas table is to make a beeline for the roast potatoes that are on offer. For me, the quality of the roast potatoes can make-or-break the meal, so I thought I’d pass on one of my favourite recipes, at the very least to ensure that if I ever happen to dine at your house on Christmas day, I can expect to have some nicely prepared spuds!

This recipe involves no pre-boiling of the potatoes, no vigorous shaking to create crunchy edges, and no goose fat!

What you will need to serve four is…

80ml of extra virgin olive oil
750g of potatoes cut into 4cm cubes (King Edward, Maris Piper, Desiree, Estima)
A long sprig of rosemary
An amount of coarse sea salt for seasoning

1. Preheat the oven to 170?C/Gas mark 3.
2. Pour the oil into a shallow casserole dish or baking tray. Toss the potatoes in the casserole, turning to coat thoroughly in oil, then spread out so that the pieces aren’t touching. Scatter the rosemary leaves over the potatoes.
3.Roast for 30 minutes, then turn and sprinkle generously with sea salt.
4. Return to the oven and roast for a further 30-40 minutes, or until crisp and golden.

These will compliment your Christmas dinner nicely, and for the traditionalists that have a cold dinner on Boxing day, they can also be enjoyed cold!

Happy Cooking!

Barry Russell (Assistant Editor)