Chalmar Farm kitchen | ROAST POTATOES WITH CRISPY SAGE

ROAST POTATOES WITH CRISPY SAGE

Serves 4-5 | 45 Mins | Easy
Quick and Easy Traditional

ROAST POTATOES WITH CRISPY SAGE

© Copyright Chalmar Beef 2020

Crisp on the outside and fluffy on the inside. The perfect roast potato with hints of sage and garlic.

What you’ll love: Roast potatoes go well with anything. Serve them with your Sunday roast, with a delicious steak or eat them on their own with a delectable dipping sauce.

 



Ingredients:

  • What you'll need
  • 500g Medium potatoes
  • 75 g CHALMAR Farm Kitchen beef dripping
  • 25 g Fresh sage, finely chopped
  • 25 ml Fresh garlic, crushed
  • 5 ml Salt

Method

Peel potatoes and cut each potato into eight. In a large pot, heat 1,5 l water with 10 ml of salt. Bring to the boil and add potatoes. Cook for 12-15 minutes until potatoes are almost cooked.

In the meantime, heat the CHALMAR Farm Kitchen beef dripping in a small pot over medium heat.

Once the dripping is melted, add sage and garlic and allow to simmer. Set aside.

Remove the potatoes from the water and drain well. Pre-heat the oven to 200°C

Place the potatoes in a large mixing bowl and pour the dripping mixture over them. Using a wooden spoon mix well breaking up the edges of the potatoes slightly (they become almost mashed potato-like).

Transfer the potatoes to a baking sheet and spread them out evenly.

Bake for 15 minutes, turning once. Then turn the heat up to 220°C and bake for another 15-20 minutes. Remove from the oven and sprinkle with salt before serving.


Crisp on the outside and fluffy on the inside. The perfect roast potato with hints of sage and garlic.

What you’ll love: Roast potatoes go well with anything. Serve them with your Sunday roast, with a delicious steak or eat them on their own with a delectable dipping sauce.

 

Ingredients:

  • What you'll need
  • 500g Medium potatoes
  • 75 g CHALMAR Farm Kitchen beef dripping
  • 25 g Fresh sage, finely chopped
  • 25 ml Fresh garlic, crushed
  • 5 ml Salt

Method

Peel potatoes and cut each potato into eight. In a large pot, heat 1,5 l water with 10 ml of salt. Bring to the boil and add potatoes. Cook for 12-15 minutes until potatoes are almost cooked.

In the meantime, heat the CHALMAR Farm Kitchen beef dripping in a small pot over medium heat.

Once the dripping is melted, add sage and garlic and allow to simmer. Set aside.

Remove the potatoes from the water and drain well. Pre-heat the oven to 200°C

Place the potatoes in a large mixing bowl and pour the dripping mixture over them. Using a wooden spoon mix well breaking up the edges of the potatoes slightly (they become almost mashed potato-like).

Transfer the potatoes to a baking sheet and spread them out evenly.

Bake for 15 minutes, turning once. Then turn the heat up to 220°C and bake for another 15-20 minutes. Remove from the oven and sprinkle with salt before serving.

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