Everyone has their own way of doing roast potatoes, some people add flour, baking powder or even semolina to the steaming potatoes but I don’t. The secret to great roast potatoes is using a good quality cold-pressed rapeseed oil – and our customers who come to the farm always tell us this!
A lighter version of dauphinoise potatoes but just as crowd-pleasing. The top layers are golden and crunchy and underneath they just melt-in-the-mouth. Named ‘Baker’s Potatoes’ as cooks would take their potato casseroles to the local baker’s ovens to cook.
When you are married to a potato farmer and enjoy cooking you tend to have a lot of potato recipes up your sleeve. This is adapted from a Michel Roux recipe and is an excellent side dish for your Christmas meal or a special occasion.
Towards the end of lockdown our neighbours gave us a discount voucher to Hello Fresh and this recipe was one that’s just stuck with me. It’s great on its own or as a side dish with chicken, meat or fish.
As potato farmers we eat a lot of potatoes and we love these hedgehog-like beauties. You can ‘hasselback’ any kind of potato. Having a consistent size of potato (small or medium) is important and then there’s the distance between the cuts!
Indulge in this everyday culinary luxury and treat yourself to a bottle of our award-winning artisan oil