This is based on a recipe from my latest book Winter in the Highlands. The addition of the pickle juice here gives you an almost salt and vinegar style potato which I love. I can eat this on its own (maybe with a crunchy winter leaf or two) for dinner and be very very happy indeed. Roasted tatties always!!
Information
10 min
1 hour
2 pers
Side
United Kingdom
Ingredients
1kg potatoes 75g goose fat
4 tbsp Better Than Sex Roast Potato Salt
15g woody herbs, picked (I used a mix of thyme and rosemary)
8 cloves of garlic
1 tsp salt
2 tbsp pickle juice from a jar
10g parsley
45g pickles (I used Hell or Highwater Pickles but any variety would work here)
For the mayo:1 egg yolk
1 small clove of garlic
1/2 tsp grainy mustard
1/2 tsp salt
100g vegetable oil or your choosing
10g parsley
Directions
Preheat the oven to 200C FAN.
Peel the potatoes and cut into roughly halves or quarters so they are all approximately the same size.
Bring a large pan of water to the boil and cook the potatoes for 10 minutes.
Drain and allow to steam dry for a few minutes. Place the goose fat in a roasting tray and heat preheat in the oven until shimmering (roughly 5 minutes).
Stir the seasoning into the potatoes and toss together. Add the hot potatoes carefully to the hot fat and return to the oven.
After 15 minutes turn the potatoes and add the woody herbs and garlic cloves, skin on. Return to the oven for a further 25-30 minutes or until golden brown and crispy.
While the potatoes are cooking, make the mayo. In a food processor or using a hand blender, blitz together the yolk, garlic, mustard and salt.
While still blending slowly add the oil until you have a thick emulsion.
Once thickened and all the oil has been added add the parsley and slitz again until fully incorporated. Season to taste.
Finely chop the parsley and pickles.
In a bowl toss the cooked potatoes together with the salt, pickle juice, parsley and pickles. Serve while hot on a platter with the mayo for dunking.
