Roast potatoes with sauce verte
These roast potatoes, cooked in lamb fat and paired with a herby mint sauce, are the perfect accompaniment to your Sunday roast lamb.
Roast potatoes (4 portions)
4 Maris piper potatoes (large)
Maldon salt
Lamb fat or rapeseed oil
1 Bouquet garni (hard herbs)
3 Garlic (cloves)
Cook your potatoes in boiling salted water until very soft, you want them almost breaking up. Strain the hot liquid and leave to steam for 5 minutes. Season with Maldon salt and shake in the colander to break up.
Heat the fat in the oven at 210c, place the cooked potatoes in the hot fat. Baste with the hot fat.
Place in the hot oven for around 20 minutes before turning, flip, every 20 minutes until you have dark golden, very crispy potatoes.
5 minutes before your potatoes are finished add the sliced garlic and hard herbs and place back in the oven.
Sauce verte (4 portions)
30g Basil
15g Mint
15g Parsley
30g Capers
100g Olive oil
50g Dijon mustard
30g White wine vinegar
Salt & Pepper
Pick and wash your herbs, blend with all other ingredients until you have a smooth vibrant green sauce.
