METHODBoil the peeled and quartered potatoes in salted water until they’re tender but only ¾ cooked.
Drain the potatoes and allow the steam to escape.
Toss a little in the colander to bash the edges.
When the potatoes have stopped steaming place them in a smoking hot roasting pan with the oil.
Cook until golden, turning occasionally to avoid burning.
Finally add the butter, spice and pepper to taste.
Serve and enjoy.
The allspice and pink pepper can be found in good supermarkets or deli shops.
Serves: 4
Preparation: 5 mins
Cooking: 45 mins
4 medium sized Albert Bartlett Original Rooster Potatoes
3 tbsp vegetable oil
1 tbsp butter
Salt
Dried Allspice
Pink peppercorns