Parboiled, roughed up, roasted until the edges shatter. The Old Red goes on in two stages, half at the start for depth and half at the end so the brown sugar caramelises instead of turning black. Sour cream on the side because that is the law.
50 mins. Serves 4.
Ingredients
- 1.2kg Roasting potatoes, skin on, cut into wedges
- 2 dessertspoons Plateit Old Red Rub
- 4 tbsp Olive oil
- Salt, for the water
- 200g Sour cream
- 2 Spring onions, sliced thin
Method
- Oven to 210C with a tray inside getting hot.
- Boil the wedges in well salted water 8 mins. Drain, steam dry 5 mins, then shake the colander to scuff the edges.
- Toss with the oil and 1 dessertspoon of Plateit Old Red Rub. Tip onto the hot tray in one layer and listen for the sizzle.
- Roast 30 to 35 mins, turning once. Watch the last 10 mins. The sugar in the rub darkens fast.
- Out of the oven, hit them with the second dessertspoon of rub while they are still slick. Sour cream and spring onion alongside.
Do this: If your oven runs hot, drop to 200C. Burnt sugar tastes like burnt sugar and nothing saves it.
