crispy roasted potatoes with black garlic sage butter
wow your guests at a Christmas dinner party and also get thumbs up from your family. And you’ll be surprised how little you have to do to transform our beloved roasted spuds into a
truly extravagant, gourmet side dish.
2.5 lbs waxy potatoes, peeled and cut to egg size chunk
3 crispy, red apples, cored and quartered
3 oz (about 6 tablespoons) salted butter
10 sage leaves, torn
¼ teaspoon ground cumin
10 Original Black Garlic cloves, halved
PREP TIME - 30 MIN
DIFFICULTY - MEDIUM
Preheat oven to 220C/428F and line a large baking tray with aluminum foil.
Fill a large saucepan with water and bring it to boil. Season the water with salt and add the potatoes. Boil them for 10 minutes and then drain very well. Put the saucepan back onto the heat for 10-15 seconds to steam any remaining water away. Remove the saucepan from the heat, pour 1 oz melted butter over the steaming potatoes, cover with a lid and toss the potatoes to fluff up the softened edges of the potatoes.
Pour the potatoes out onto a baking tray and roast for 45 min. Remove the pan from the oven, turn the potatoes over and arrange apple pieces in between. Return the pan back to the oven and continue roasting for further 40 min (or longer for deeper golden brown colour and crispier edges on the potatoes).
About 5 min before you’re ready to take the crispy roasted potatoes out of the oven, melt the remaining butter in a frying pan. Add cumin, sage and black garlic and sizzle for a moment, until sage crisps up gently. Place the potatoes and apples in a large mixing bowl, pour this dressing over and mix it all gently and coat in the fragrant butter dressing.