The point of a Sunday roast, if we are honest about it. Parboil, rough them up in the pan, then into dripping that is already smoking. Voodoo Salt goes on at the end, never before, because the smoke and the Cajun spice flatten out if you roast them for an hour. Season the last thirty seconds and they taste like they came off a fire.
1 hr 15 mins. Serves 6.
Ingredients
- 1.5kg Floury potatoes, peeled, halved
- 150g Beef dripping
- 2 tbsp Semolina
- 4 Garlic cloves, unpeeled, bashed
- 2 sprigs Rosemary
- 2 tsp Plateit Voodoo Salt
Method
- Oven to 220C. Dripping into a heavy tray and into the oven to get properly hot.
- Boil the potatoes in salted water 10 mins. Drain, leave 2 mins to steam dry, then put the lid on and shake the pan until the edges look ragged.
- Scatter over the semolina and shake again. It builds the shell.
- Into the smoking fat, turning each one to coat. Roast 40 mins without touching them.
- Turn, add the garlic and rosemary, another 20 mins. Out, drained, then 2 tsp of Plateit Voodoo Salt over the top and one hard toss.
Do this: Give them room. Crowd the tray and they steam each other into disappointment.
