Ultimate Roast Potatoes
The ultimate roast potatoes, cooked in Dome, by @chefthombateman. At Gozney, we believe no holiday plate is complete without a roast potato.
1kg/35 Oz Maris Piper potatoes
2 litres/ 68 Fl Oz. chicken stock
200g/7 Oz duck fat
6 garlic cloves
4 rosemary sprigs
4 thyme sprigs
Peel the potatoes and cut into even chunks.
Add to the cold chicken stock, bring them to boil and cook for 11 minutes or until just fork tender. Strain but keep the stock to make a gravy with as it’s now packed full of starch.
Rough the potatoes up so they are frayed at the edges, place on a tray or rack and dry them out uncovered in a fridge.
Add the duck fat, garlic and herbs to a pan with a generous pinch of salt. Bring this up to approx. 90°C/ 194°F and allow to infuse for at least 2 hours (this can be done the day before)
Strain the infused fat removing the garlic and herbs, add this to a roasting tray and heat before adding the potatoes. Ensure the potatoes are completely covered in the fat before placing back into the dome at 250-260°C/482°F-500°F.
Turn the potatoes every 5 minutes until they are golden and crispy this will take around 30 mins. Drain off the fat for the final 5 minutes to make them extra crispy.
Serve with a sprinkle of sea salt.
Thom Bateman is the Chef Patron of the Flintlock at Cheddleton in Staffordshire which was recently awarded 2 AA rosettes. He's also a big hit on TikTok, sharing recipe inspiration to a loyal following of over 1.2 million people.