Kuehne June 2019

A Very Merry Roastie

Roasties have to be one of the favourite parts of a Christmas dinner, so the pressure is on for chefs to make them perfect – crispy on the outside and fluffy inside.

With the kitchen at its busiest, this is a challenge for chefs! Therefore, Take Stock is here to help you serve first-class roasties – every time.

Ask the experts

Maris Piper or King Edward potatoes are the potato of choice, according to Mark Rigby, executive chef at Premier Foods, which should be peeled and cut into even chunks for cooking. “To achieve the crispy exterior, shake the pan well after part boiling and draining and place onto a tray of hot fat for roasting,” he adds. Good fats to use include beef dripping and goose fat, and for vegans and vegetarians; rapeseed oil does the job well. “As with any dish, seasoning is key to achieving a delicious flavour, simple herbs and spices including thyme, rosemary and salt and pepper are best. Try sprinkling some Oxo cubes over the potatoes too. Roast potatoes are best served in a side dish so as not to soak up the meat juices and avoid getting soggy.”

A helping hand

Lamb Weston’s Crispy Roast Potatoes ensure operators can always deliver the perfect end product. For an extra luxurious feel – and to keep menus fresh – why not consider giving customers a classy addition and offer a side of Lamb Weston’s Pommes Duchesses? An elegant touch to any special meal, they are made from the finest mash for a taste fit for royalty – a classy potato treat with luxury appeal, and high value for money. Gluten free, easy to portion, uniform sizes, they’re perfect oven baked. Or try Lamb Weston’s Pommes Noisettes – lightly seasoned potato balls – as an alternative or addition to your classic roast potatoes.

View recipe: Rosemary Roasted Potatoes

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