Prepare for the crispiest potatoes you've every tried.
Ingredients
For the roast potatoes:
- 50 ml vegetable oil
- 2 large Irish rooster or other potatoes, peeled and quartered
- 10g polenta
Purple sprouting broccoli:
- 50g flaked almonds
- 200g purple sprouting broccoli
- Sherry Vinegar
- 10g butter
Method
1. Place the vegetable oil on a tray and into an oven preheated to 200 degrees.
2. Bring the rooster potatoes to the boil and simmer for 5 minutes until the outside has begun to soften, before straining, allow to steam under a cloth for 2 minutes. Now add the polenta and some salt to the pot and bash the potatoes together until they become fluffy.
3. Add the potatoes to the tray in the oven and cook for 45-50 minutes at 200 degrees, turning regularly, until they turn crispy and golden brown. Set aside.
4. Cook the broccoli in boiling salted water for 2 minutes, in a separate pan add flaked almonds and wait until they are golden brown, add butter until it turns golden brown.
5. Drain the broccoli add to the pan and drizzle with a little vinegar. Adjust the seasoning and serve with the crispy roast potatoes.
