Three of Ireland’s best loved food producers have come together this Christmas to create a recipe for the ultimate roast potato. Newgrange Gold Rapeseed Oil, Keogh’s Potatoes and Irish Atlantic Sea Salt have combined their flavour power and created what they like to call Rudolph’s Roasties. We’ve tried them, and they are pretty fantastic. This is a wonderful opportunity to support Irish business this Christmas, something we all strive to do, particularly at this time of the year.
1.5kg Potatoes- Rooster or Golden Wonder
4 heaped tbsp of Newgrange Gold Rapeseed Oil
A good sprinkling of O’Neill’s Irish Atlantic Sea Salt
Pre-heat the oven to 220C-425F-Gas 7-Fan Oven 200C.
Peel the potatoes then cut into large even-sized pieces. Place in a pan of cold water then bring to the boil. Reduce the heat a little, partially cover the pan then simmer for 6-7 minutes.
Meanwhile, place oil in a large roasting tin then heat in the oven for about 6-7 minutes.
When the potatoes have cooked for 6-7 minutes drain away the water. Return the pan to low heat then shake gently to dry excess moisture and roughen the surface a little.
Using oven gloves carefully remove the hot roasting tin from the oven then gently add the potatoes. Baste with the hot fat then sprinkle with the sea salt.
Return to the oven to roast for approx. 35 to 40 minutes
Check the oven after the first 15 minutes; baste the potatoes with the oil. Turn over for even colour if necessary.
Remove the Roasties from the oven when they are golden and crispy. Serve immediately, Delicious!