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smakocherybirtouta
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Sunday 13 September 2026 18:26:19 GMT
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Crispy, Fluffy, Garlicky, Buttery & Herby Roast Potatoes! 🥔✨ Recipe video is up now! Ingredients: - 2kg of Maris Piper / King Edward / Large Baking Potatoes - 2tbsp Trex, 1tbsp Butter (use 3tbsp Animal Fat) - 1tsp Salt - Fresh herbs; Rosemary, Thyme, Chives, Parsley - 1tsp Crushed Pepper - 6 Cloves of Crushed Garlic Cloves Recipe: - Peel and cut your potatoes into quarter sizes, wash them in cold water - In a pan, par boil your spuds with salt for 20 minutes. Optionally you can add a stock cube or baking soda into the water. - Meanwhile, in a large roasting pan, add your goose fat / baking fat (2-3 tbsp). (Or use 2 roasting pans for space) - Here I’ve used Trex (vegan baking fat, for Vegan roasties) and butter with a pinch of salt. You can also use oil! - Preheat the oven to 190 C - Heat your roasting pan in the oven for 10 minutes. Time this so it’s ready right before the potatoes are ready (or you can burn your fat) - Strain your potatoes, and allow them to sit for 5 mins to dry them out. - Add a sprinkle of cornstarch / cornflour (or flour). - With the pan lid on, gently shake your pan to ruffle up the spuds and edges, and evenly coat the flour - Add your spuds to the hot fat (it should sizzle). Give them plenty of space! Coat the fat around the spuds - Bake at 190 C for 95 - 100 mins - Every 20-30 mins, take the spuds out, toss them around to roast evenly on each side. - After 50-60 mins, add your fresh herbs and crushed garlic and put back into the oven - Meanwhile, finely dice your fresh herbs - Once fully roasted, sprinkle salt & pepper, and add your fresh herbs! - - - - - #nishatcooks #roastpotatoes #roastdinner #potatoes #christmas
Crispy, Fluffy, Garlicky, Buttery & Herby Roast Potatoes! 🥔✨ Recipe video is up now! Ingredients: - 2kg of Maris Piper / King Edward / Large Baking Potatoes - 2tbsp Trex, 1tbsp Butter (use 3tbsp Animal Fat) - 1tsp Salt - Fresh herbs; Rosemary, Thyme, Chives, Parsley - 1tsp Crushed Pepper - 6 Cloves of Crushed Garlic Cloves Recipe: - Peel and cut your potatoes into quarter sizes, wash them in cold water - In a pan, par boil your spuds with salt for 20 minutes. Optionally you can add a stock cube or baking soda into the water. - Meanwhile, in a large roasting pan, add your goose fat / baking fat (2-3 tbsp). (Or use 2 roasting pans for space) - Here I’ve used Trex (vegan baking fat, for Vegan roasties) and butter with a pinch of salt. You can also use oil! - Preheat the oven to 190 C - Heat your roasting pan in the oven for 10 minutes. Time this so it’s ready right before the potatoes are ready (or you can burn your fat) - Strain your potatoes, and allow them to sit for 5 mins to dry them out. - Add a sprinkle of cornstarch / cornflour (or flour). - With the pan lid on, gently shake your pan to ruffle up the spuds and edges, and evenly coat the flour - Add your spuds to the hot fat (it should sizzle). Give them plenty of space! Coat the fat around the spuds - Bake at 190 C for 95 - 100 mins - Every 20-30 mins, take the spuds out, toss them around to roast evenly on each side. - After 50-60 mins, add your fresh herbs and crushed garlic and put back into the oven - Meanwhile, finely dice your fresh herbs - Once fully roasted, sprinkle salt & pepper, and add your fresh herbs! - - - - - #nishatcooks #roastpotatoes #roastdinner #potatoes #christmas
✌️#tâmtrạng
✌️#tâmtrạng

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