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Golden Roasties
recipe
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London
Golden Roasties
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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$1.00
These golden nuggets of crunchy, garlicky saltiness are incredibly crispy on the outside and delicately fluffy on the inside, making them perfect as a side dish or even as leftovers in a salad or frittata. Serve them with sour cream and dill for a retro potato skin feel or simply enjoy them in their golden crispy glory.
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You Need

4-6 servings

  • For the potatoes

    • 1.5kg Cypress or Maris Piper potatoes
    • 4 sprigs sage
    • 1 head of garlic
    • 3 tbsp kosher salt
    • 1/2 tbsp Malden salt
    • 60-80ml olive oil

  • To serve

    • 1-2 tbsp dill sprigs – some finely chopped and some in bigger fonds
    • 200g sour cream (or a combination of creme fraiche and greek yoghurt)
    • Salt and pepper
    • 1 tbsp chopped chives
    • 1 spring onion, finely sliced
    • 1 tsp wholegrain mustard
    • 1 tsp capers, drained
    • Zest of 1 lemon
    • 1 clove of garlic, crushed

    • How To

    1. Wash the potatoes thoroughly, keeping their skins on.
    2. Depending on their size, cut them into halves or quarters – you want them to be quite chunky so that you can smoosh them.
    3. Place the cut potatoes in a large pot with a lid and fill it with cold water so the potatoes are completely submerged.
    4. Add the whole head of garlic, 2 generous sprigs of sage, and 3 tbsp of salt to the pot.
    5. Bring the water to a vigorous rolling boil, cover with a lid and turn the heat off. Let the potatoes sit for at least 30 minutes (or up to 2-3 hours for advance prep).
    6. Preheat your oven to 220ºC (440ºF) when you are about an hour away from serving.
    7. Drain the potatoes, discard the sage, and keep the garlic. Place the potatoes in a large heavy roasting dish or cast iron pan in one layer (you may need to split them into 2 smaller pans). Separate the garlic cloves but keep the skins on.
    8. Drizzle the potatoes with about 50ml of olive oil, and toss until they are generously coated. Add another sprig or two of sage and gently smash them. Optionally, add a little more olive oil over the top.
    9. Sprinkle with about 1 tbsp of Malden salt and place in the oven for 45-60 minutes until golden, crispy, and delicious. You may want to gently move them around after 30 minutes for even crispiness.
    10. Meanwhile, stir 1 tbsp chopped dill into the sour cream, leaving some fonds aside for garnish. Add any of the suggested extra ingredients if desired.
    11. Serve the potatoes drizzled with sour cream or use it as a dip.