The roast turkey, slow cooked lamb, gammon and corned beef are sorted.
The festive side dishes and salads are done and then there’s the crispy roast potatoes.
I usually do the shaken parboiled floury potatoes roasted in duck fat which are just too divine for words, but this year I will be doing something different…
I have 3 options using baby potatoes that I’ve tried and tested and I’m conflicted as to which one to choose! All 3 or shamefully good.
I might possibly do a trio of roasted baby potatoes!
Roasted baby potatoes with bacon and rosemary:
Naturally, I’ve wrapped yet another ingredient in bacon.
Place a sprig of rosemary onto each raw potato and wrap ½ rasher of streaky bacon around each one.
Use a wet toothpick to secure if necessary.
Place onto a baking tray and roast for 35 – 40 minutes at 200°C.
These are just too cute.
Cut thin slices into each potato (place onto a tablespoon when doing this).
Fill a plastic bag with some olive oil, smoked paprika, cayenne pepper, seasoned salt, dried rosemary and black pepper (play around with the spices and dried herbs).
Place the potatoes into the bag and shake around to coat them generously with oil and spices.
Place onto a baking tray and roast for 40 minutes at 200°C.
Rosemary and rock salt squashed potatoes:
These babies are oh-so-scrummy!
Parboil potatoes until tender.
Sprinkle Maldon salt onto a baking tray, place potatoes on top of the salt (this makes the potatoes crispy).
Use the back of a spoon and squash the potatoes slightly.
Drizzle with parmesan infused oil and sprinkle with more salt, pepper and freshly chopped rosemary.
Roast for 40 minutes at 200°C.
Which version do you fancy?